Keema Matar Recipe - Mince with Peas

This is an excellent meat recipe to go with your naan, chapati or as a stuffing for pitta bread.

To make this keema matar recipe you will need the following ingredients

• 500 gm lean Beef mince ( or lamb mince)
• 1 large Onion (chopped)
• 2 Tbsp of Ginger-Garlic paste
• 1 large Potato (chopped into small pieces)
• 1 cup Peas
• 5 Tbsp Tomato puree (ready made)
• 2 Tbsp Lime/Lemon juice
• 3 green Chilies chopped (save some for garnishing)
• ¼ cup chopped Coriander (save some for garnishing)
• 2 Tbsp Oil
• 1 Bay leaf
• 2-3 cloves
• 1 inch Cinnamon stick
• 1 Black cardamom
• 1 Tsp Garam masala powder
• 3 pinches each of Mace and Nutmeg powder
• 1 Tsp Coriander powder
• ¼ Tsp Cumin powder
• ½ Tsp red Chili powder (hot)
• Salt to taste

Heat a non stick pan and saute the mince till it gets brown (without adding any oil). Remove and allow it to cool. Then in the same pan heat the oil and add the cloves, cinnamon, black cardamom and bay leaf. Once they crackle, add the onions and saute on a medium flame for 5 minutes then add the ginger garlic paste and saute till the onions turn light brown.

Add the tomato puree, some chopped chili, coriander and cumin powder. Transfer the mince back into this pan, mix well and cook for some time.

Add the potato, some portion of the chopped coriander and peas. Mix again and add the garam masala, chili powder, mace and nutmeg powder, salt and a sip of water.

Bring to a boil, then reduce the heat to low , cover with a tight lid. Simmer for 30-40 minutes, stirring a few times in between.

Add more boiled water, if required (only enough to make some steam. Once done, this dish should be dry.)

Sneak a taste, adjust the seasoning and add the lime juice.

Garnish with the rest of the coriander leaves and the chopped green chilies.

Serve with chapati, naan or any other bread.

Keema Matar recipe to some more meat recipes

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