Name: Keema Matar
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6
Ingredients: 100 ml oil, I use olive/sunflower; 2 onions, medium peeled and chopped finely; 1 garlic, separate the cloves, peel and finely chop; 100 g ginger root, fresh, peeled and grated; 1 kg beef, minced, lean; 500 ml passata; 2 tsp chilli Powder; 2 tsp corinader, ground; 4 tsp cumin, ground; ½ tsp cayenne pepper; 2 tsp sea salt; 2 tsp garem Masala; 200 g frozen peas; 3 tbsp lemon juice (bottled is fine); coriander, freshly chopped

AuthorCarol RidehalghCategorySimple Spicy SuppersDifficultyBeginner

I was first introduced to Keema Matar by my husband, he would often choose it from the menu at an Indian restaurant/take away. It is a dry minced beef curry from North India typically eaten with Indian breads and rice. We also enjoy Keema in pitta bread pockets/wraps with lime pickle/mango chutney, as a quick and tasty mid- week supper.

This one pot dish may not be authentic, but it is my adaption of several different recipes (including Madhur Jaffreys) over the years. Don't hesitate to use freshly chopped chillies/chilli flakes instead of chilli powder. Depending on the strength of your chillies this can be trial and error to begin with. I sometimes add the seeds form 6 green cardamon pods to ring the changes. Other times I wilt baby spinach leaves into the keema instead of peas. Do experiment this dish is very forgiving.

It also freezes and reheats well.

Yields6 Servings

Prep Time40 minsCook Time20 minsTotal Time1 hr

100 ml oil, I use olive/sunflower

2 onions, medium peeled and chopped finely

1 garlic, separate the cloves, peel and finely chop

100 g ginger root, fresh, peeled and grated

1 kg beef, minced, lean

500 ml passata

Spices

2 tsp chilli Powder

2 tsp corinader, ground

4 tsp cumin, ground

½ tsp cayenne pepper

2 tsp sea salt

2 tsp garem Masala

Other

200 g frozen peas

3 tbsp lemon juice (bottled is fine)

coriander, freshly chopped

First gather all your ingredients, it is particularly helpful when you are using lots of different spices. Prepare the onions, ginger and garlic.

Take a large heavy based pan with lid that will hold all the ingredients easily. Cover the base with a thin layer of oil and warm over a low heat.

Add the chopped onions and cook over a low heat for 10 minutes stirring from time to time. Add the grated ginger and chopped garlic, stir in and cook for 1 minute.

Add all the spices except the garem masala which goes in at the end of cooking. Add enough oil to coat all the spices, stir and cook 1 minute over low heat.

Turn up the heat and add the minced beef and salt. Stir well so that the spices coat the meat and to break down any lumps (a potato masher is useful for this) Cook and stir for about 5 minutes until browned.

Pour over the pasatta and stir into the meat. Turn down the heat to low and cover the pan 3/4 with the lid and set the timer for 15 Minutes stirring occasionally.

Now add the frozen peas, stir in and cook a further 5 minutes.
Add the garem masala, lemon juice and freshly chopped coriander leaves, taste to check seasoning, adjust if necessary and serve.

Ingredients