Keema Matar (Indian Spiced Ground Meat with Peas)
Keema Matar is semi - dry curry in which minced or ground meat is cooked with green peas and seasoned with garam masala. Leftover keema makes a great filling for stuffing parathas, samosas or making Indian style wraps. It is also popular for making biryanis.
Ingredients:
Serves 4
- 1 lb (450 g) lean minced beef or lamb
- ½ - ¾ cup grean peas (fresh or frozen)
- 1 onion, chopped finely
- 2 tbsp garlic-ginger paste
- 1 small cinnamon stick
- 4 green cardamoms
- 1 bay leaf
- ¼ tsp turmeric powder
- ½ -1 tsp chilli powder
- 1 tsp coriander powder
- ½ cumin powder
- ½ tsp garam masala powder
- 1 tbsp ginger julienned
- 2 tomatoes pureed
- 1 tbsp cream or half and half (optional)
- 1 tbsp ginger-garlic paste
- 1 tomato, pured
- 2 tbsp oil
- 1 tbsp coriander leaves (chopped) to garnish
- 1 green chilli (to garnish)
- salt to taste
How to make Keema Matar:
- Heat oil in a non sticking frying pan. Add cumin seeds. Stir for 30 seconds.
- Add onions and saute until translucent.
- Next add the ginger-garlic paste and saute for a minute on low heat.
- Add the cinnamon stick, green and black cardamoms, bay leaf. Continute frying till onion is golden brown.
- Now add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, salt. Mix well and sauté stiring ocasionally for 3-5 minutes or till meat is light brown.
- Add tomato pure and mix gently. Cover an cook for about 10 minutes until the mince is semi dry and the mixture starts separating from the oil.
- Uncover, add the peas ad continue cooking over a low heat for aditinal 5-7 minutes. Garnish with coriander leaves, chili (whole or finely chopped) and serve hot with roti or paratha.
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