Classic Keema Matar Recipes

KEEMA MATAR

Steps:

• Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.
• Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.

MINCED BEEF CURRY RECIPE

Steps:

• Dice the onion as finely as you can.
• Peel and mash the garlic and ginger.
• Slit the red chilli peppers vertically, not all, do not cut in half.
• Heat a wide based pan over a medium-high heat and add the ghee when it is hot.
• When the ghee has melted add the seeds, the slit chillies, and the curry leaves.
• As soon as the seeds begin to spit add the onions, ginger and garlic and cook for 10 minutes stirring occasionally.
• Peel and cut the potatoes into a 1.5 cm dice.
• Add the potatoes, tomato puree and beef and turn the heat up a notch or two and fry until the beef browns.
• Throw in the salt, chilli powder, turmeric, coriander, fenugreek, and chickpea flour then stir to combine.
• Pour in the water and simmer for 30-35 minutes or until the potatoes are cooked.
• Add the peas and garam masala, stir and cook for a final 2-3 minutes.

ALOO MATAR KEEMA (POTATOES, PEAS, AND GROUND BEEF CURRY)

Steps:

• Cut the potatoes in large chunks like cube.
• Heat a medium-sized pot over medium heat. Once hot, add 1 tbsp oil, add 1/4 tsp salt, potatoes and peas and sauté for 5 minutes. Keep stirring constantly.
• Take peas and potatoes out and set it aside.
• In the same pot, heat add in 2 tbsp oil once hot on medium heat, add onion and sauté it until golden.
• Once golden, add the cumin seeds, nigella seeds, corinander seeds, cloves, black peppercorns, green cardamom pods and mix well for 10 seconds.
• Add ginger garlic paste for mix it for 30 seconds.
• Now add the ground beef to the pot and mix well for 5 minutes.
• Add in dried long red pepper, red chili powder, turmeric powder, coriander powder, garam masala powder, and salt and mix well for 5 minutes.
• Add tomatoes and yogurt and mix well.
• When the ground beef is 80% cooked add 1/2 glass of water if necessary at this point.
• Add the potatoes, mix well for 5 minutes, then cover the pot on medium to low heat for 10 minutes.
• Now add in the peas, mix well.
• Adjust the salt according to your taste and Add in 1 cup of water and mix well.
• Cover the pot for 2-3 minutes.
• Uncover the pot, and garnish it with fresh lemon juice, seranno pepper, and fresh cilantro.
• Serve it hot with a fresh paratha or chapati.