Keema Matar
Aromatic minced meat and peas, slow-cooked to perfection.
⏱️ 55 min🍽️ Serves 1
🔥 380 kcal💪 28g protein🍚 20g carbs🥑 20g fat🌾 6g fibreper serving
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Ingredients
- 🥩500 g lamb or beef mince (ground meat)
- 🧅1 large onion, finely chopped
- 🧄2 cloves garlic, minced
- 🫚1 inch ginger, grated
- 🍅2 medium tomatoes, chopped
- 🫛1 cup frozen green peas
- 🌻2 tbsp vegetable oil
- 🌿1 tsp cumin seeds
- 🍂1 tsp coriander powder
- 🟠½ tsp turmeric powder
- 🌶️½ tsp garam masala
- 🌶️½ tsp red chili powder (adjust to taste)
- 💧½ cup water
- 🧂 salt, to taste
- 🌿 fresh coriander leaves, chopped, for garnish
Pro tips
- For a richer flavor, use ghee instead of vegetable oil.
- Adjust the amount of green chilies or red chili powder to control the spice level.
- You can add a splash of lemon juice at the end for a tangy finish.
- Leftovers taste even better the next day!
Method
- 1Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
- 2Add chopped onions and sauté until golden brown, about 5-7 minutes.
- 3Stir in minced garlic and grated ginger, cook for another minute until fragrant.
- 4Add minced meat and cook, breaking it apart with a spoon, until browned. Drain any excess fat if desired.
- 5Stir in coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes, stirring constantly.
- 6Add chopped tomatoes and water. Bring to a simmer, then cover and cook on low heat for 15-20 minutes, or until the meat is tender and gravy thickens.
- 7Stir in frozen green peas and garam masala. Cook for another 5-7 minutes, until peas are tender.
- 8Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.