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.
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!
More Spicy Recipes Like This One
- Easy Chicken Curry
- Fish Curry is delightful.
📖 Recipe
Keema Matar
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
- 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
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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