Keema (minced meat) and matar (green peas) cooked in tomatoes and spices is one of my favourite Indian meat dishes.
Today’s recipe features minced mutton but you can adapt it to any kind of minced meat including lamb, beef, pork and chicken.
scooped with some roti or bread, keema matar is totally scrumptious
One of the good things about keema matar is how adaptable it is. Any leftover can be used as a sandwich filling, along with some fresh salad.
Or, break a couple of eggs over the minced meat while you are heating it. Wait till the eggs become firm and have this on toast.
Or, boil and mash some potatoes and mix these with the leftover keema matar to make fritters.
The possibilities are endless…
The following servers 4 people.
500 Grams minced meat of your choice
250 Grams shelled peas
3 Large onions
3 Large, ripe tomatoes
4 Tablespoons tomato puree
3 Tablespoons paste of ginger and garlic
3 Tablespoons soured yoghurt
4 Whole black cardamom
6 Whole green cardamom
2 Sticks cinnamon
6 Whole black peppercorns
6 Whole cloves
2 Bay leaves
1 Teaspoon turmeric
1 Teaspoon chilli powder
2 Teaspoons powdered garam masala
2 Tablespoons kasoori methi/dried fenugreek leaves (optional)
1 Tablespoon oil
Salt to taste
- Peel, wash and chop the onions.
- Wash and dice the tomatoes.
- Heat the oil in a wide based frying pan.
- Once it is hot, lower the heat and add the whole spices (whole black and green cardamoms, cloves, cinnamon and black peppercorns along with the bay leaves).
- Stir around a bit. At this stage, you can remove the spices with a slotted spoon if you don’t like them whole in your dish. Personally, I like their taste and enjoy chewing on them along with the meat so I leave them in.
- Next, add the diced onions. Add a pinch of salt, cover and let the onions cook for about 10 minutes.
- Once the onions are cooked, add the paste of ginger garlic. Leave uncovered, stir and let this cook for 2 to 3 minutes.
- Add the tomatoes, turmeric and chilli powder.
- Mix well, cover and let the mixture cook for about 5 to 7 minutes till the tomatoes are soft and squishy.
- Add the minced meat, breaking it down with the back of your spoon or spatula.
- Combine well and cook the meat, uncovered, for 10 minutes.
- Add the yoghurt, garam masala, tomato puree and salt to taste. Also add 2 cups of water. Mix, cover and let the meat cook for about 45 minutes on low heat.
- Check in between to make sure it is not sticking to the base of the pan.
- After 45 minutes, remove the lid. At this stage, the water should have evaporated.
- Throw in the peas and kasoori methi (if using), cover and cook for 10 minutes till the peas are cooked through.
- Take the frying pan off the heat but don’t open the lid.
- Let the keema mater sit for 10 minutes before serving.
- You can add more chilli powder if you like your food spicy.
- Although kasoori methi is optional, if you have some do add it. It enhances the taste.
the end result is a dry meat dish
Goes very well with any type of bread including naan, roti, tortilla and crusty roll.