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Indian Curried Mince

Keema Matar


  • Author: Michelle Minnaar
  • Prep Time: 20 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 50 mins
  • Yield: 10 1x

Description

Keema


Scale

Ingredients

  • 45ml (3 tbsp) ghee
  • 3 onions, finely chopped
  • 6 garlic cloves, crushed
  • 5cm (2 inches) fresh ginger, peeled and finely chopped
  • 15ml (1 tbsp) ground fenugreek
  • 45ml (3 tbsp) garam masala
  • 15ml (1 tbsp) turmeric
  • 15ml (1 tbsp) chilli powder
  • 9 cloves
  • 3 cardamon pods, crushed
  • 3 bay leaves
  • 1.5kg (3lbs) ground beef
  • 1.2kg (3 cans) chopped tomatoes
  • 3 green chillies
  • 750ml (3 cups) peas
  • coriander leaves, for garnishing

Instructions

  1. Heat the ghee in a large pan and gently fry the onions until softened.
  2. Add the garlic, ginger, fenugreek, 30ml (2 tbsp) garam masala, turmeric, chilli powder, cloves, cardamon, bay leaves, and fry for 2 minutes while stirringly thoroughly. Add a little water if it dried up too much.
  3. Add the mince in batches and fry until everything is browned and well mixed.
  4. Add the tomatoes, cover and cook in a preheated oven at 190°C/375°F/ gas mark 5, for 20 minutes.
  5. Take it out of the oven, season with salt and stir in the chillies, peas and remaining garam masala. Return to the oven and continue to cook for a further 50 minutes.
  6. Garnish with coriander and serve with puris and parathas.

  • Category: Dinner
  • Method: Stewing
  • Cuisine: Cuisine

Nutrition

  • Serving Size: 1
  • Calories: 327
  • Sugar: 3.5g
  • Sodium: 163mg
  • Fat: 11.3g
  • Saturated Fat: 4.1g
  • Carbohydrates: 7.2g
  • Fiber: 2.3g
  • Protein: 47.2g
  • Cholesterol: 136mg

Keywords: keema matar recipe, keema peas recipe, lamb keema curry