Keema Matar Recipe

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.

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Pea And Minced Meat

(Straying From French Cuisine, Pardon our wander, just mixing it up a bit!)

Keema matar in English is "pea and minced meat," a dish from the Indian subcontinent associated with the Mughals, popularly eaten in the courts of Mughal India, and will be deliciously amazing in your kitchen too!

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• Easy Chicken Curry
• Fish Curry is delightful.

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Keema Matar

Judith Coates

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.

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Ingredients

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• ▢ 1 lb minced meat lamb for preference
• ▢ 8 oz fresh or frozen peas
• ▢ Ghee or rapeseed oil
• ▢ 2 teaspoon cumin seeds
• ▢ 6 cloves
• ▢ 1 stick of cinnamon
• ▢ 8 black peppercorns
• ▢ 2 black cardamom seeds
• ▢ 4 bay leaves
• ▢ 1 onion finely sliced
• ▢ 2 teaspoon ginger paste
• ▢ 2 teaspoon garlic paste or fresh garlic
• ▢ Large can of chopped tomatoes
• ▢ Salt to taste
• ▢ 1 tablespoon ground coriander
• ▢ ½ teaspoon turmeric
• ▢ 1 teaspoon mild-hot chilli powder
• ▢ Chopped fresh coriander to garnish
• ▢ Handful of small tomatoes sliced in half

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Instructions

 

• Heat the oil in a large pan, and add the cumin seeds, cloves, cinnamon, peppercorns, cardamom and bay leaves.
• When the seeds start to explode, turn the heat down, and add the garlic, ginger and onions, and stir fry for a few minutes.
• Add the chopped tomatoes, salt, coriander powder, turmeric and chilli powder.
• Add the mince and peas, and cook until the mince looks fried. If necessary, add a little hot water to avoid the mince burning.
• 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.

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