Keema mattar

Keema mattar

Minced meat with fresh peas

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

Ingredients

Quantity Ingredient
2 tablespoons ghee
1 large onion, thinly sliced
2 garlic cloves, crushed
1/2 teaspoon fresh ginger, finely grated
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
500g minced lamb or goat
125g plain yoghurt
150g fresh or frozen green peas
1 teaspoon Garam masala
1 1/2 teaspoons salt
2 tablespoons fresh coriander leaves, finely chopped, to garnish
1 fresh red chilli, seeded and thinly sliced, to garnish

Method

  1. Heat the ghee in a large heavy-based frying pan over low heat. Add the onion and cook until it softens. Add the garlic and ginger and cook until the onion is golden brown. Add the turmeric and chilli powder and stir for a few seconds, then add the mince and cook, turning the meat constantly to break up any large lumps, until it starts to brown. Stir in the yoghurt and peas, cover, and cook for 15 minutes.
  2. Add the garam masala and salt and continue cooking until the meat and peas are tender. Serve the minced meat garnished with the coriander leaves and chilli.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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