KEEMA MATAR (MINCED MEAT WITH PEAS)

This hearty meal of Keema Matar  is normally a rich and heavy dish but here we keep it light and fresh by using very little oil and leanest meat either minced beef/lamb or mutton.

My son loves to scoop it up with some naan or chapati but it would also be good over rice.  Normally it uses various spices such as coriander, turmeric, cumin and chili powder individually  but now am using ready made meat masala powder  that was available from local market or supermarket.

I'm not a big fan for green peas but they were absolutely perfect in this dish.  They lend a slight sweetness among the spicy  meat and juicy tomatoes. Cubed potato is also included in this Keema Matar.






KEEMA MATAR (MINCED MEAT WITH PEAS)
Serves  3-4

250 g minced beef or mutton
1/2 inch ginger grated
3 cloves garlic minced
3 tablespoon meat curry powder
1  tsp  chili powder
1/2  tsp cumin  powder
1/2 tsp turmeric powder
2  cup  water
salt to taste
handful of coriander leaves chopped
1 cup  green peas
2 green chili slit
2 potato cubed
2 tomato cubed
1 big onion cubed
salt to taste

FOR FRYING
1 onion sliced
3 cardamom
4 cloves
1 stick cinnamon
3 tablespoon  cooking oil

METHOD

* Combine mince meat with ginger, garlic,  turmeric, cumin  and chili  powder, keep for 20 minutes..

* Heat the oil, add ingredients for frying. When onion turns light brown, add meat and fry till fragrant.

* Add potato and salt, stir then add water and bring to boil. Cover and cook until potato turns soft, stirring occasionally.

* Add tomato, onion, peas and  green chili. Cover and cook for 5 minutes.

* Remove from heat, sprinkle with chopped coriander leaves at the time of serving.

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