Keema Matar

Keema, Kheema, or Qeema is a traditional South Asian meat dish. Originally this word meant minced meat.

It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan.

Keema Matar

Ingredients

• 1/2 kg minced meat 
• 1 cup shelled green peas 
• 1/2 cup ghee 
• 2 tsp cumin seeds 
• 4 cloves 
• A small piece of cinnamon 
• 4 peppercorns 
• Seeds of 1 black cardamom 
• 2 bay leaves 
• 1 cup grated onions 
• 1 tsp ginger paste 
• 1 tsp garlic paste 
• 2 cups chopped tomatoes 
• Salt to taste 
• 1 Tbsp coriander powder 
• 1/2 tsp turmeric 
• 1/2 tsp chilli powder 
• 1 Tbsp chopped coriander leaves

Method

• Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves. 
• When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates. 
• Add the tomatoes, salt, coriander powder, turmeric and chilli powder. 
• Continue to stir-fry till fat separates. Increase heat to high and add the mince and the peas. 
• Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and fat separates once again. 
• Serve hot, garnished with chopped coriander leaves.
• Serve hot with nan or chapatis.