Keema Matar (Minced Meat Curry with Peas)

Ingredients

• Ground beef (85% lean) or ground mutton 500 g
• Vegetable oil 4 tbsp (55 g)
• Onions, finely chopped 2 medium (250 g)
• Ginger and garlic paste 1 tbsp each (25 g)
• Tomatoes, chopped 2 medium (250 g)
• Plain yogurt 4 tbsp (60 g)
• Green peas, frozen 150 g
• Green chilies, chopped 3 (12 g)
• Red chili powder, ground coriander, cumin and turmeric 1.5 tsp, 2 tsp, 1 tsp and 1/2 tsp
• Garam masala 1 tsp
• Salt 1.25 tsp (7.5 g)
• Water 150 ml
• Fresh coriander (cilantro), chopped 10 g

Instructions

1. 1

   Heat the oil in a heavy pan over medium heat and fry the onions for 10-12 minutes, stirring, until golden brown.

2. 2

   Add the ginger and garlic paste and fry for 1 minute, then add the mince and cook over high heat for 6-8 minutes, breaking it up, until it changes color and the liquid evaporates.

3. 3

   Stir in the chili powder, coriander, cumin, turmeric and salt and fry for 2 minutes.

4. 4

   Add the tomatoes and cook for 6-8 minutes until soft and the oil begins to separate.

5. 5

   Stir in the yogurt a spoonful at a time and cook for 3 minutes, then add the water, cover and simmer on low heat for 15 minutes.

6. 6

   Add the peas and green chilies and cook uncovered for 6-8 minutes until the peas are tender and the keema is thick and almost dry.

7. 7

   Sprinkle with garam masala and fresh coriander and serve with naan, roti or rice.