Keema Mattar Recipes

KEEMA MATTAR

Keema Mattar image

Make and share this Keema Mattar recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup onion, skinned and finely chopped
1 tablespoon ginger (crushed)
1 teaspoon garlic paste
1 tablespoon vegetable oil
1 tablespoon curry powder
1/4 teaspoon cinnamon
1/2 teaspoon turmeric (haldi)
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1 lb skinless chicken breast (minced)
1 cup tomatoes, diced
1 tablespoon lemon juice
1 cup green peas
1/4 teaspoon crushed red chili pepper

Steps:

Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree.
Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown. Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend. Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps.
When the meat has lost its raw look, add the tomatoes and lime juice .
Add a generous grinding of pepper and the hot red pepper. Cover and let simmer for 30 minutes. Add the peas and continue cooking until the peas are tender, 5 to 10 minutes.

KHEEMA MATAR (BEEF AND PEA CURRY)

Kheema Matar (Beef and Pea Curry) image

An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.

Provided by This One Woman

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon curry powder
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
2 bay leaves
1 (16 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
1 pound ground beef
2 cups frozen peas

Steps:

Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 20.9 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 643.7 mg, Sugar 8.4 g

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