Keema matar

Name: Keema matar
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil, or ghee; 1 tsp cumin seeds; 3 green cardamom pods, lightly crushed; 1 cinnamon stick; 1 bay leaf; 2 onions, finely chopped; 4 clove garlic, finely grated; 20 g fresh ginger, peeled and finely grated; 2 green chilies, finely chopped; 500 g lamb mince; 2 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp ground turmeric; 1 tsp Kashmiri chili powder, or paprika; 1 tsp salt; 2 tomatoes, finely chopped; 150 ml water; 200 g frozen peas; 1 tsp garam masala; 1 tbsp lemon juice; 15 g fresh coriander, chopped

1 h 5
Prep 15 min
Cook 50 min
Serves 4
easy

Start cooking

Lamb mince cooked with onions, ginger, garlic and warm spices until rich and almost dry, then finished with sweet green peas.

Method

1
Heat the oil in a large deep pan over medium heat. Add the cumin seeds, cardamom, cinnamon and bay leaf and let them sizzle.
2
Add the onions and cook, stirring often, until golden.
3
Stir in the garlic, ginger and green chilies and cook until fragrant.
4
Raise the heat, add the mince and break it up with a spoon. Cook until browned and any liquid has evaporated.
5
Add the coriander, cumin, turmeric, chili powder and salt and stir for a minute.
6
Add the tomatoes and cook until they soften and the oil separates.
7
Pour in the water, cover and simmer gently, stirring now and then.
8
Add the peas and cook uncovered until they are tender and the keema is thick and mostly dry.
9
Stir in the garam masala, lemon juice and fresh coriander, remove the cinnamon and bay leaf, and serve with chapatis, naan or soft rolls.

Notes

Beef mince works in exactly the same way.
Cook the mince until it really browns. Pale, steamed mince makes a flat-tasting keema.

Equipment

Large deep frying pan with a lid, Wooden spoon

Cook this step by step