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Recipe Picture

Mince Meat and Peas Curry
Keema Matar

Mamta Gupta

Keema is prepared with mince meat and a mix of spices. It is very tasty and very popular with children because they do not have to chew the meat. It can be served with fresh roti or nan or rice. Serves 4-6

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Ingredients

500 gm. lean mince meat (beef, lamb, pork or chicken)
200 gm. frozen or shelled peas
200 gm. onions
200 gm. tinned tomatoes or fresh tomatoes
2 large cloves (10-15 gm.) garlic
1/2 inch (10-15 gm.) ginger
3 tbs. olive or other oil
Whole spices*:
1 tsp. cumin seeds
1-2 bay leaves
1 inch cinnamon stick
2 large cardamoms
5-6 cloves
5-6 black peppers
*If you do not have these whole spices, use 1 tsp. of Garam Masala instead.
Ground spices:
A pinch of asafoetida or hing powder
1/2 tsp. turmeric powder
1/2 tsp. chilli powder
1 1/2 tsp. coriander powder
Salt to taste, 2 tsp. approximately
1/2 tsp. Garam Masala. This is in addition to the amount listed above.

Instructions

1.Peel, wash and grind onions, ginger and garlic in a food processor or chop/grate finely.
2.If using fresh tomatoes, wash and chop into small pieces.
3.Measure whole and ground spices and keep in separate bowls.
4.Heat oil in a pan.
5.Add cumin, hing and all whole spices, wait until cumin seeds splutter, not burn.
6.Add onion, ginger, garlic mix and fry until lightly brown.
7.Add ground spices, except garam masala, and fry for 10 seconds.
8.Add tomatoes and fry until oil separates
9.Add mince, fry until meat is brown and cook with 1/2 cup of water, until nearly cooked.
10.Add peas and cook for few more minutes. Fresh peas may take longer.
11.Adjust salt and chillies.
12.Switch off heat, add garam masala and chopped coriander leaves and mix.
13.Garnish with a few coriander leaves and serve hot with Chapatti and Nan.

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