Keema kari

Keema kari

Minced meat and split pea curry

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
110g green or yellow split peas
2 tablespoons ghee or oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 teaspoon fresh ginger, finely grated
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 tablespoon fresh coriander or mint leaves, chopped
4 small ripe tomatoes, chopped
2 teaspoons salt
500g minced beef or lamb
2 teaspoons Garam masala

Method

  1. Wash the split peas and soak in a bowl of water while preparing the other ingredients. Drain well.
  2. Heat the ghee in a large heavy-based frying pan over medium heat. Add the onion, garlic and ginger and cook until soft. Add the turmeric, chilli powder, coriander, tomato and salt and stir over medium heat for a few minutes, then add the meat and drained split peas. Stir until well combined, then cover and simmer for 40 minutes, or until the meat and peas are tender, stirring from time to time (you may need to add a little water if the mixture becomes too dry).
  3. Add the garam masala and cook until the liquid evaporates and the mixture fries in the fat left in the pan. At this stage stir frequently so it does not burn. Serve this dry curry with Indian bread and other accompaniments such as vegetable dishes, sambals and chutneys.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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