Keema Matar

A classic and popular Indian dish which is one of our favourites.  The minced meat is slowly simmered with fragrant spices i.e. cinnamon, star anise and cloves which brought out the full flavour. Tastes delicious when served with Capati.  Do give this recipe a try!

Ingredients (serves 4):
2 medium-size onions, to be peeled, halved and finely sliced
2 medium-size tomatoes, to be coarsely chopped
500 g minced mutton (you may use minced beef)
3 pips garlic, to be peeled and finely minced
1 tsp salt or to taste
1 tsp (heaped) red chili powder, to be mixed with a little water to form a paste
1/2 tsp ground turmeric
1 pc cinnamon stick
1 pc star anise
4 pcs cloves
1 tbsp tomato puree
120 ml water
4-5 tbsp cooking oil

2 cm fresh ginger, to be peeled and finely minced
1-2 green chillies, to be finely sliced (leave some for garnishing)
60 g green peas (canned), to be drained

Method:
Prepare above ingredients and set aside.

In a medium-size pot, heat oil over medium heat.  Stir-fry sliced onions until brown in colour.  Then, add chopped tomatoes and stir-fry for about 2 minutes.

Add minced meat, minced garlic, salt, chili paste, ground turmeric, cinnamon stick, star anise, cloves, tomato puree and 60 ml water.  Bring to a light simmer.  Reduce heat and simmer covered for 30 minutes.

Remove lid and let it simmer until the liquid has evaporated.  Once a layer of oil can be seen on the surface, add minced ginger, sliced green chillies, green peas and the remaining water.  Leave to simmer without lid for another 15 minutes.  Check seasoning.

Serve hot with Capati or any Indian bread or baguette.

Bon Appetit!