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.
đź“– Recipe
Keema Matar
Description
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
Units
Scale
- 1 lb minced meat, lamb for preference
- 8 oz 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
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.
If you tried this recipe please let us know.