Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals, popularly eaten in the courts of Mughal India.
INGREDIENTS
1 lb
minced meat, lamb for preference
8oz fresh or
frozen peas
Ghee or rapeseed
oil
2 tsp cumin
seeds
6 cloves
1 stick of
cinnamon
8 black
peppercorns
2 black cardamom
seeds
4 bay leaves
1 onion finely sliced
2 tsp ginger
paste
2 tsp garlic
paste or fresh garlic
Large can of
chopped tomatoes
Salt, to taste
1 tbsp ground
coriander
½ tsp turmeric
1 tsp mild-hot
chilli powder
Chopped fresh
coriander to garnish
Handful of small
tomatoes, sliced in half
METHOD
1. Heat the oil in a large pan, and add the cumin seeds, cloves, cinnamon, peppercorns, cardamom and bay leaves.
2. When the seeds start to explode, turn the heat down, and add the garlic, ginger and onions, and stir fry for a few minutes.
3. Add the chopped tomatoes, salt, coriander powder, turmeric and chilli powder.
4. Add the mince and peas, and cook until the mince looks fried. If necessary, add a little hot water to avoid the mince burning.
5. When the mince is cooked, add the sliced small tomatoes and fresh coriander. Cook for another 5 minutes, and then serve with naan bread, or rice.