Thursday, April 23, 2015

Keema Mattar Recipe

Like Indian food? This might be just what you need in your life! Keema means minced or ground meat (typically lamb or mutton, but can also refer to beef) and mattar means green peas. So, this is a meat dish with peas. Combined with a tomato gravy and easy to make mix of spices, it is perfect! Now, please note that this recipe is likely far from authentic, as I tweaked, adjusted and simplified it all throughout my high school career. We lived in a very small town where access to the ingredients to make exotic dishes was extremely limited. Still, it is quite tasty, easy, and cheap to make.

1 lb ground beef or lamb
1 onion, chopped
2 cloves garlic, minced
2-3 tomatoes, chopped (I don't typically keep fresh tomatoes on hand, so I use canned. And, since I like lots of tomatoes for my gravy, I usually use two 14 ounce cans. Yum!)
2-3 tsp curry powder
1 tsp paprika
1/4 tsp chili powder
1/4 tsp black pepper
1 tsp salt
1 Tbsp ground cumin
1 can green peas, drained

Chop onion and mince garlic. In a wok or skillet heat 1-2 Tbsp vegetable oil over medium heat. 
Add onions, and stir fry until they begin to turn golden brown. Add minced garlic and stir fry for just a minute longer (don't burn it!) 

Add the meat and continue cooking until no pink remains. Add your tomatoes to this mixture .Reduce heat, cover and simmer for 20 minutes, stirring occasionally. 

Measure out your spices and set aside.
While your mixture simmers, start up a batch of rice. 
Once the time is up, uncover and add your spices. Mix them in thoroughly, let simmer a few minutes and you will notice that they will thicken up the liquid in your gravy a bit. Carefully fold in your drained peas, and allow them to warm through. 
Serve on a bed of hot cooked rice.