Keema matar (spiced mince with peas)

Name: Keema matar (spiced mince with peas)
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g minced lamb or beef; 2 tbsp oil or ghee; 1 tsp cumin seeds; 1 large onion, finely chopped; 3 cloves garlic, crushed; 1 piece (3 cm) ginger, grated; 2 tomatoes, diced; 1 tsp turmeric; 2 tsp ground coriander; 1 tsp chilli powder; 150 g green peas (fresh or frozen); 1 tsp garam masala; 1 tsp salt; fresh coriander, lemon juice

Time: 40 min4 servingsapprox. 420 kcal / serving (estimated)approx. 30 g protein / serving

Keema matar is one of the best-loved, quick minced-meat dishes of North Indian and Pakistani homes: spiced, juicy meat with green peas. It is cooked in a single pan and is excellent with bread, rice, or even stuffed into a sandwich.

Keema matar (spiced mince with peas) (illustration)

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Method

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Heat the oil over medium heat and sizzle the cumin seeds for 20 seconds, then add the onion and cook for 8–10 minutes until golden.
Add the garlic and ginger and fry for 1 minute.
Turn the heat up, add the minced meat and fry for 8–10 minutes, breaking it up, until browned.
Stir in the turmeric, coriander, chilli and salt for 1 minute, then add the tomatoes and cook for 6–8 minutes.
Add the peas and 100 ml water and cook covered for 10–12 minutes until the meat is tender and the sauce has thickened.
Season with garam masala and lemon juice, sprinkle with coriander, and serve with rice, naan or pav.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Fry the meat until its liquid evaporates and it begins to brown; this gives the flavour.
Cook the onion slowly to golden, as it forms the base.
Lamb is traditional, but beef or chicken also work.
Keeps in the fridge for 3 days and freezes well.

Frequently asked questions

What is the difference between keema and plain mince?

Keema means minced meat cooked the Indian way, with spices.

How can I make it saucier?

Add more tomato or water and cook a little longer.

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