Keema Matar

Ever since me & Faisal first started dating, I’ve been in love with Pakistani cuisine!  I love visiting his family and eating authentic Asian dishes which have been generously spiced and are full of flavour. 

One of my favourites is Keema Matar.  Translating to “minced meat and peas”, Keema Matar is a staple curry in many Pakistani households and is packed full of aromatic spices, giving it a rich flavour. 

As with every dish, each family has their own take on this curry and there are hundreds of recipes for it online.  So how do you choose which one to use?  My best advice is to experiment with the flavours and use the spices that you like most.  This particular recipe is vastly different from when I first starting cooking it, and I’m sure it will be modified again in time. 

That said, Faisal has given this version his seal of approval, so I don’t plan on changing it up any time soon!

Ingredients:

• 1 tbsp ghee
• 1 onion, diced
• 2 tsp cumin seeds
• 6 peppercorns
• 4 cardamom pods
• 2 bay leaves
• 500g minced meat (either lamb or beef)
• 2 tsp cinnamon
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp garam masala
• 3 cloves garlic, minced (or 1-2 tsp of garlic powder)
• 3cm piece ginger, minced (or 1-2 tsp of ground ginger)
• 1 red chilli, finely diced
• 2 tbsp fresh coriander, chopped
• 400g chopped tomatoes
• 1 tbsp tomato paste
• Salt, to taste
• 1 cup peas or petit pois (can be frozen or fresh)

Method:

1. Heat the ghee in a large pan over a medium heat.  Once hot, add the diced onion and your whole spices (cumin seeds, peppercorns, cardamom pods, bay leaves).  Gently fry for 1-2 minutes, allowing your whole spices to begin to release their flavour, and until the onions have begun to soften.

2. Once your onions have softened, add the minced meat - ensuring you break up any clumps - along with your ground spices (cinnamon, coriander, turmeric, chilli powder, cumin, garam masala), and your garlic, ginger & diced chilli.  Stir the pan thoroughly to ensure all the mince is covered in the spices and leave to cook for 4-5 minutes, until the mince has browned.

3. To the pan, add your chopped tomatoes, tomato paste and fresh coriander.  Stir well and bring the mixture to the boil, before reducing to a simmer.  Season to taste with salt, pop a lid on top and leave to cook on a low heat for 30 minutes. 

4. Stir in your peas or petit pois, and cook for a further 10 minutes.  During this time, you can prepare your side(s).  I suggest pilau rice (or basmati), along with some warmed roti.  Serve & enjoy!

Once you have tried this recipe for yourself, don’t forget to share it with me using the hashtag #HazelEyesBlog :)