Serves 1
Directions
- 1Place 1 kilo of keema (mutton or beef) straight into the pan.
- 2Add 2 diced medium onions, 1 good tablespoon of ginger and garlic paste, a splash of passata, and about 200ml of water to the pan.
- 3Bring the mixture to a boil.
- 4Cover the pan with a lid and let it bubble away on medium to high heat for 20 minutes, ensuring it doesn't boil dry by adding more water if needed.
- 5Once the keema is cooked and the onions have almost disappeared, add a bit of oil or butter.
- 6Add all your spices: 1 1/2 tsp Garam Masala, 1 tsp Salt, 2 tsp Coriander, 2 1/2 tsp Red Chilli Mix, 1 tsp ground Fennel, and some chopped green chilies if desired for extra spice.
- 7Stir the spices thoroughly into the keema.
- 8Add potatoes to the pan.
- 9Add another splash of water.
- 10Cover with the lid and cook for another 10 minutes on a low and slow heat to allow the potatoes to nearly cook and the spices to meld.
- 11Check the potatoes; they should be cooked but still firm.
- 12Stir in 1 or 2 tablespoons of yogurt for tang and richness.
- 13Add 200g of frozen peas directly from the freezer.
- 14Turn up the heat and stir properly to prevent sticking, adding more water if needed to maintain a loose consistency.
- 15Optionally, throw in a chopped tomato right at the end and let it soften.
- 16Finally, add a generous amount of fresh coriander.
- 17Serve the Keema Mattar.
Ingredients
- 1 kilo Keema (mutton or beef)
- 2 medium onions
- 1 tablespoon ginger and garlic paste
- Passata
- 200 ml water
- Oil or butter
- 1.5 tsp Garam Masala
- 1 tsp Salt
- 2 tsp Coriander
- 2.5 tsp Red Chilli Mix
- 1 tsp ground Fennel
- chopped green chilies
- Potatoes
- 1 tablespoon yogurt
- 200 grams frozen peas
- chopped tomato
- fresh coriander
Equipment
pancolanderwooden spoonlidbowl
Tips
- Instead of adding spices into the keema, fry an extra onion with some ginger and garlic in a separate pan, mix in all spices there, cook until the oil separates, then stir that into the keema. This adds a layer of richness.
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