Minced Lamb Curry with Peas

The Urdu word for mince is ‘keema’ and for peas it is ‘matar’ so we have Keema Matar. This is pretty much a main course dish of the authentic Mughlai cuisine,  served at least 2 to 3 times a month in our house.  Its very quick and easy so give it a go.

  • Ingredients
  • 4/5 tbsps cooking oil
  • 1 1/2  large onion, diced finely chopped
  •  8 cloves garlic(or to your taste), chopped
  • 1 kg minced lamb or mutton
  • 1 level tsp of ginger paste
  • 54 to 6 medium green chillies according to your taste
  • 2 slightly heaped tbsps curry powder
  • 1 level tbsps garam masala
  • 250 ml water
  • 400g peas
  • a generous handful of fresh coriander chopped
  • about 1 level teaspoon salt  (add more later if needed)
  • 1½ level tbsp turmeric powder
  • 300g chopped tomatoes (2/3rd of a tin)
  • Procedure
  • Chop onions, garlic and green chilies. Heat the oil in a pan (wok) on medium fheat. When hot, add the onions and ginger and cook for 7/8 minutes or so until they’re starting to turn brown add the garlic and fry for 2 more minutes, stirring so that it does not catch the bottom of your pan.
  • Add your chopped tomatoes and chillies, stir for a couple of minutes then add your dry ingredients all at once.
  • Stir the mixture for about 5 to 6 minuets on a medium heat untill all the water has disappeared and you can only see the oil. During this time i use a potato masher to mash down and lumps in the onion and tomato.
  • Add the mince and stir fry for 15 minutes making sure it does not catch the bottom of the pan. Add 2 tablespoon of water if it seems to be catching and turn the heat down a little. When it is nice and brown, add 300 ml of water. Bring it to the boil, then turn down the heat and leave it to simmer for another 20 minutes, Add the coriander and peas then simmer for another 10 minutes. Check it every now and use your own judgment or preference to assess whether it’s too dry and needs more water. (Don’t add water near the end of cooking as it will spoil the taste).Taste often to see if you need to add anymore dry flavourings

This will serve 6 to 8 people and can be frozen if you decide to do batch cooking and freezing.

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Filed under India/Pakistan, Meat

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