JAZBAPOST GALLERY
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Keema Matar
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Ingredients:
3 tbsp Vegetable Oil
3 Black Cardomon Pods, bruised
1 tsp Cumin Seeds
6 Cloves
6 Black Peppercorns
2 1/2 Onions, diced
6 cloves Garlic, crushed
1 kg Minced Lamb or Beef
4 tsp Coriander Seed, ground
2 tsp Cumin Seed, ground
1/2 tsp Turmeric
1 tsp Chilli Powder
1-2 tsp Salt
4 Tomatoes, skinned & chopped
2 tbsp Tomato Puree
4 tbsp Yoghurt
1 tsp Garam Masala
handful of chopped Coariander leaves
250g Frozen Peas
Water
Method:
Render the cloves, peppercorns, black cardomon and whole cumin seeds in the oil for a couple of minutes.
Stir in the onions and cook until translucent – about 5 minutes
Add garlic and ginger, cook for 30 seconds and add mince, coriander and ground cumin. Stir well and brown off for 5 minutes
Add chilli, turmeric, salt and tomatoes. Stir well and cover. Reduce heat and simmer for 20-30 minutes. Add water as necessary to prevent from drying out.
Stir in yoghurt and garam masala. Cook for a few minutes before adding peas and coriander leaf. Stir well to heat through and serve.
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