Keema Matar
A flavourful and hearty dish is a staple in Pakistani cuisine, offering a comforting blend of ground meat (keema) and peas (matar) cooked in a richly spiced gravy.
Ingredients
- 500 grams lamb mince chicken mince also works well
- 1.5 tsp finely chopped garlic
- 1.5 tsp finely chopped ginger
- 1 tsp chilli powder to taste
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 0.5 tsp cumin powder
- 3/4 tsp garam masala powder
- 1 tsp paprika
- 2 tbsp kasuri methi/ fenugreek leaves optional, alternatively you can also use fresh methi/fenugreek leaves for a stronger flavour
- 4 tbsp vegetable oil I like to use cold pressed rapeseed oil or olive oil
- 2 onions, finely chopped
- 2 tomatoes, roughly chopped
- 1 tbsp tomato puree
- 100 grams frozen peas
- 2 tbsp fresh coriander, finely chopped
Instructions
- Put the mince, garlic, ginger, chilli powder, salt, turmeric, ground coriander, ground cumin, garam masala, paprika and kasuri methi into a bowl, mix and leave it to one side.
- Next, heat 4 tablespoons on rapeseed oil in a saucepan. Add the onion and cook until golden brown.
- Then you will need to add the mince and stir fry for 10 minutes, on medium heat, until it is browned. Make sure you break up any lumps in the mince, specifically with the back of your spoon as you cook.
- Next add the finely chopped tomatoes and tomato puree, stir for a further 3-4 minutes.
- Then add 500ml of water to the pan and bring to the boil. Cover with the lid, turn the heat down and cook for 30 minutes (if cooking with chicken mince, reduce cooking time to 20 minutes). Meanwhile keep stirring at regular intervals to make sure nothing is sticking to the pan.
- After 30 minutes, take off the lid, add the peas and cook for another 7 minutes, or specifically until any excess water has dried up.
- Finally, finish with the freshly chopped coriander and serve!
Video
Notes
- You could also use mutton mince for this recipe, just increase the simmering time to 50 minutes at step 5 and add additional water.
- If you have time, let the meat marinate overnight. This will maximise the flavour.