Mince and peas curry. Keema means mince and matar means peas. Normally made with beef mince.Lovely filling beefy curry, goes great with naan.
Cook time : 1 hour 30 minutes
Ingredients
- 750 grams lean beef mince
- 2 medium brown onions, finely chopped
- 2 cups frozen peas
- 2 medium potatoes, cubed
- 1 can chopped tomatoes
- 2 cubes frozen garlic and ginger
- 2-3 green chillies roughly chopped
- 1 tsp cumin seeds
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp chilli powder
- ¼ tsp turmeric
- ½ tsp garam masala
Instructions
- Mince
- Potatoes and peas
- Onions and garlic & ginger cubes
- Spices
- Heat 2 tablespoons of cooking oil in a pan on medium heat. Once hot throw in the cumin seeds and watch then sizzle.
- After about a minute add the onions and cook until translucent.
- Add in the garlic and ginger cubes and cook until starting to brown.
- Add in the mince and the spices, salt, pepper, turmeric and chilli powder.
- Cook until the meat is brown all over and starting to dry out.
- Add in the tomatoes and green chillies.
- Mix and cook until the tomatoes disappear.
- Add in the peas and potatoes.
- Mix and add 2 cup of water
- Lid the pot and leave for 30 minutes on low so the curry is just simmering.
- Add garam masala.
- Cook for another 10 minutes to get the consistency you want.
- Enjoy.
