Keema Matar
Keema Matar is a ground meat and pea curry cooked with spices and tomatoes, simmered to blend flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Lamb (freshly minced) | 800 | Grams |
| Green Peas (fresh or frozen) | 250 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (pureed) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit lengthwise) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Water | 250 | Ml |
| Fresh Cilantro (chopped for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pan over medium heat and add cumin seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- Add the ground lamb and cook until it turns brown, breaking it apart with a spoon.
- Stir in the tomato puree, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes.
- Add water and bring to a boil. Reduce heat and let it simmer for 15 minutes.
- Add green peas and cook for another 10 minutes until peas are tender.
- Sprinkle garam masala and mix well. Cook for an additional 2 minutes.
- Garnish with chopped cilantro and serve hot.
Kitchen equipment
Blender or Food Processor For Tomato Puree