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Kheema Bhurjee / Minced lamb with peas

Number: 6 persons

Complexity: easy

Working time: 25 min

Total preparation: 35 min


    • 750 g minced lamb

    • 6 cups basmati rice

    • 2 can (400gr) tomatoes

    • 1 can of tomato paste

    • 100 g (frozen) peas

    • 8 mint leaves

    • 4 cm ginger

    • 3 red peppers

    • 2 tbsp fresh coriander

    • 3 onions

    • 1 ot garlic (ot = elephant toe)
      or 3 regular cloves of garlic

    • some (1 tbsp) nigela seed (optional)

    • some (2.5 tbsp) masala

    • some (2 tsp) turmeric/turmeric

    • some (1 tbsp) jinten seed

    • some (1 tbsp) ketoembar

    • some (1 tbsp) black mustard seed

    • salt and pepper to taste

    Other supplies


      The list of ingredients often states "what" under the quantity. The quantities are a bit of a gamble and depend on what you like and what you have at home... and if you don't have it at home, there is no problem. "What"; between a teaspoon and a tablespoon.

      Fairly simple recipe but very tasty!

      Mis en place

      Chop the pepper (remove the seeds) and the onion.

      Grate the ginger and garlic.

      Chop/cut the mint into small pieces.


      Fry the onions in a frying pan until translucent.

      When glassy, add all the spices and let the flavors release.

      Then add the grated mixture, ginger and garlic, and stir thoroughly!

      Cook the rice (according to packaging)

      Add the minced lamb and stir well so that it is mixed.

      Add the chopped pepper and tomato puree.

      Then added the cans of tomatoes and peas (and we still had some snow peas left that we added).

      Bring to the boil briefly.

      Stir everything well and then let it simmer on low heat for 15 minutes.

      Taste and season with salt and pepper.

      Spoon up the rice and sprinkle the minced lamb and some chopped mint over it and you are ready to serve.


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