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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