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.
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.