Keema Matar


-serves 3-4
My recipe for keema matar is quick, easy to make, and the most delicious of all lamb curries. Infused with aromatic herbs and spices, this North-Indian dish of minced lamb and green peas goes perfectly well with chapatis or rice, and is even better served alongside buttery bread buns called "Pa0". Although, lightly toasted Italian Ciabatta or brioche buns would also work as a replacement for traditional Pao. Do give this gorgeous lamb dish a try!

Ingredients for Keema Matar

2 tablespoon ghee or vegetable oil
​1 teaspoon cumin seeds 
250g red onion, chopped 
1 tablespoon ginger, chopped
3 cloves garlic, chopped
1 fresh chilies, chopped
4 green cardamoms, pounded in a mortar and pestle 
​1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 tablespoon coriander powder
1/4 teaspoon red chili powder
1.5 teaspoon salt
400g tomatoes, pureed
500g minced lamb or beef (keema)
1 cup green peas
1/4 cup yogurt, at room temperature, whisked well (optional)
1 teaspoon garam masala
1 tablespoon lemon juice 
1/4 cup coriander leaves, for garnish

Recipe
1. Heat ghee in a heavy bottomed pan or wok, add cumin seeds, pounded green cardamoms followed by chopped onions and sauté for a few minutes. 
2. Add ginger, garlic, chili and sauté for 5-7 minutes until onion starts to brown. Add turmeric, red chili powder, coriander powder, cumin powder and salt - stir well.
3. Add tomatoes and cook for 5-7 minutes on medium flame. Add ground meat, stirring and mincing with your spatula, to avoid lumps. Cook on high heat for 5-7 minutes until onion starts to brown, and oil separates.
4. Add 1/2 cup of water, green peas and yogurt -  stir well, cover and cook for about 30 minutes until meat is fully cooked. 
6. Add garam masala powder, and lemon juice - stir well. 
​7. Garnish with fresh coriander leaves and serve hot with naan, ciabatta or steamed rice.
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