Keema Matar

Keema Matar is a hearty Indian curry with tender minced meat and a rich ghee-based masala. This homemade version is prepared for four servings and uses familiar Indian ingredients. The method is simple. Cook patiently and watch the colour, aroma, and texture as the dish comes together. Ghee gives the recipe a warm aroma and a rich homemade taste wherever it suits the dish. Serve hot with steamed rice or multigrain flatbread. Making this recipe at home is a pleasant experience, especially when the fresh aroma fills the kitchen. Please do try this recipe and share your feedback using the comment box below.

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Hearty

Keema Matar

Author: Ambarish Joglekar Cooking Method: Sautéing, Simmering Cuisine: North Indian Courses: Main Course Recipe Keys: F Four servings I Indian recipe K Keema Matar

Difficulty: Intermediate Total Time 1 hr 5 mins

Calories: 490

Description

A hearty Indian curry with tender minced meat and a rich ghee-based masala.

Ingredients:

Servings

• 800 g minced lamb or chicken
• 3 tablespoons ghee
• 2 large onions finely chopped
• 3 medium tomatoes finely chopped
• 1 ¹⁄₂ tablespoons ginger-garlic paste
• 1 bay leaf and 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ¹⁄₂ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• 2 cups green peas and 1 teaspoon crushed kasuri methi
• 1 cup hot water
• 1 teaspoon garam masala
• 1 ¹⁄₄ teaspoons salt
• 3 tablespoons chopped coriander

Instructions

1. Clean and prepare the minced meat. Pat it dry and keep it ready.
2. Heat the ghee in a heavy pot. Add the whole spices and cook for a few seconds until aromatic.
3. Add the onions and cook over medium heat until deep golden. Add ginger-garlic paste and cook for 1 minute.
4. Add the tomatoes, ground spices, and salt. Cook until the tomatoes soften and the ghee begins to separate.
5. Add the minced meat and cook on medium-high heat, breaking up lumps, until the colour changes. Add the peas and kasuri methi.
6. Add hot water, cover, and cook until the mince is tender and most of the liquid has reduced.
7. Add garam masala and coriander. Rest for 5 minutes before serving..

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 490kcal

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