Keema Matar
This Indian-style minced meat curry is made with ground lamb and peas. An easy, one pot keema curry recipe that’s packed with flavour and deliciousness. Perfect served with chapatti!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Minced Meat
- 50 ml Olive Oil
- 1 tsp Cumin Seeds (Jeera)
- 1 tsp Ginger Paste
- 3 Garlic (chopped)
- 2 Onions
- 3 Tomatoes
- 2 Bullet Chillies
- 1 tsp Salt
- 1 tsp Chilli powder
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Coriander Powder
- 1 tsp cumin powder
- 200 ml Water
- 200 g Peas (Frozen)
- Coriander
Instructions
- 1
Heat the olive oil in a pan on medium heat until hot
- 2
Add the cumin seeds and sauté for 1-2 minutes
- 3
Add the ginger paste and chopped garlic cloves then sauté for a further 1-2 minutes
- 4
Add the finely diced onions and cook for 3-4 minutes on medium heat until softened
- 5
As the onions are cooking chop the tomatoes then add into pan and cook for 4-5 minutes
- 6
Add the salt, chilli powder, turmeric powder, coriander powder and cumin powder then cook the spices for 2-3 minutes – you may need to add a few tablespoons of water to prevent the spices from burning and to allow the spices to release their colour
- 7
Add the mince and break apart then cook for 6-8 minutes on medium heat
- 8
Add the water and cover then cook for 20 minutes on medium heat
- 9
Add the frozen peas then cook for 6-8 minutes
- 10
Add the finely sliced bullet chillies and chopped coriander
- 11
Serve immediately with fresh garlic naan and enjoy!