Ground lamb & Green Peas / Keema Matar Curry …

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It’s fiesta Friday and I am bringing along one of the classic North Indian non vegetarian entrée dish .

Keema Matar is one of the most popular dish with my boys and among friends . This spiced North Indian dish goes well with Naan bread as well as white rice . Left over Mincemeat can be also be used to make sandwiches too .

This simple quick dish is spiced with aromatic whole spices and simmered to give that delicious flavor . Mince can be cooked either in a pan or a pressure cooker .

For Keema Matar We will need :

Minced meat – 1Lbs – washed and drained nice .
Onions – 1 , finely chopped
Tomato 1, finely chopped ( optional )
Green peas – 3/4 cup
Ginger 1 tbsp , finely chopped
Garlic – 1 tbs , finely chopped
Green cardamom – 2
Black cardamom – 1
Bay leaf – 1
Cinnamon stick – 1″
Cloves – 3
Green chilies – 2, slit length wise ( optional )
Turmeric powder – ½ tsp
Cumin powder – 1/4 tsp
Coriander powder – 1/2 tbsp
Red chili powder – 1 tsp or to taste
Yogurt – 1/4 cup beaten till smooth .
Garam masala powder – 1 tbs ( optional )
Salt to taste
Cooking oil – 3 tbsp
Cilantro leaves for garnish

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I have used pressure cooker here but this can be very easily made in a pan.

Method :

Heat oil in a pressure cooker . When the oil gets hot add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and let them sizzle. Add green chilies ( if using ) and chopped onions and saute till the onions turn translucent , approx 5 mins .
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Add the ginger & garlic and sauté for another 2 to 3 mins . Add the minced meat , turmeric pwd and cook on high without lid for 4-5 mins until mince turns brown Stirring in between.
Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3-4 mts on medium flame.
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Add a 1 cup of water and yogurt and place lid and pressure cook up to 2 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down. Open lid and add the fresh green peas.
If you want more gravy, add a little more water at this time . Cook without lid on low flame for 10 mts or till you get the desired gravy consistency. Add garam masala pwd and mix.

Adjust seasoning , Garnish with fresh cilantro leaves and serve hot with lemon / lime wedges , Naan or/ and white steamed rice.

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Note :

Other meats such as beef , chicken or turkey can also be used in this recipe.

If your pressure cooker is Without whistle ( European kind ) then estimate 10 minutes cooking time under pressure.

In India Mince is usually cooked using ground goats meat .

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49 comments

  1. I can just imagine how flavorful this dish is with all those spices and peas, and the idea to use it as a sandwich filling is great. Though, in my house, there probably wouldn’t be any leftovers for that. Happy Friday!

    1. Ngan we never have any left overs in our house either . Another way to use left over mince is to stuff them in puff pastries and bake them like turn overs . I sometimes even make empanadas out of this mince .

    1. Here you go
      For Keema Matar We will need :

      Minced meat – 1Lbs – washed and drained nice .
      Onions – 1 , finely chopped
      Tomato 1, finely chopped ( optional )
      Green peas – 3/4 cup
      Ginger 1 tbsp , finely chopped
      Garlic – 1 tbs , finely chopped
      Green cardamom – 2
      Black cardamom – 1
      Bay leaf – 1
      Cinnamon stick – 1″
      Cloves – 3
      Green chilies – 2, slit length wise ( optional )
      Turmeric powder – ½ tsp
      Cumin powder – 1/4 tsp
      Coriander powder – 1/2 tbsp
      Red chili powder – 1 tsp or to taste
      Yogurt – 1/4 cup beaten till smooth .
      Garam masala powder – 1 tbs ( optional )
      Salt to taste
      Cooking oil – 3 tbsp
      Cilantro leaves for garnish

      I have used pressure cooker here but this can be very easily made in a pan.

      Method :

      Heat oil in a pressure cooker . When the oil gets hot add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and let them sizzle. Add green chilies ( if using ) and chopped onions and saute till the onions turn translucent , approx 5 mins .

      Add the ginger & garlic and sauté for another 2 to 3 mins . Add the minced meat , turmeric pwd and cook on high without lid for 4-5 mins until mince turns brown Stirring in between.
      Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3-4 mts on medium flame.

      Add a 1 cup of water and yogurt and place lid and pressure cook up to 2 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down. Open lid and add the fresh green peas.
      If you want more gravy, add a little more water at this time . Cook without lid on low flame for 10 mts or till you get the desired gravy consistency. Add garam masala pwd and mix.

      Adjust seasoning , Garnish with fresh cilantro leaves and serve hot with lemon / lime wedges , Naan or/ and white steamed rice.

  2. Hii there! Found your blog through lovely Angies fiesta friday. I guess we both share somewhat the same blog name. 🙂 lovely blog you have got there. And this recipe of kheema mattar looks very nice and tempting. 🙂

  3. i love keema! thank you very much for the extra info about the whistle! it gets really annoying when a recipe i read just talks in whistles! (we dont have whistles!)

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