Keema Mince Meat and Peas Curry With Pre-fried Onions
Keema Matar, A quick Recipe
Mamta Gupta
This is a quick version of Keema mince meat and peas curry, cooked using pre-fried onions, for when you are shot on time. Pre-fried onions can be bought in packets cheaply from most Indian/Asian grocers. Keema is very popular with my children and grandchildren, so I make it often.
Using pre-fried onions as an easy way to make any type of curries fast. Serves 4-6
Ingredients
500 gm. lean mince lamb (or beef, lamb, pork, chicken)
200 gm. frozen or shelled peas
3 tbsp. cooking oil
1 tsp. cumin seeds
1-2 bay leaves
1 inch cinnamon stick
2 large cardamoms
2 large cloves (10-15 gm.) garlic
1/2 inch (10-15 gm.) ginger
200 gm. tinned tomatoes or 2 teacups fresh tomatoes
1 ½ cup pre-fried onions
1 level tsp. turmeric powder
1/2 tsp. chilli powder, adjust to taste
1 1/2 tsp. coriander powder
Salt to taste, 2 tsp. approximately
1/2 tsp. Garam Masala
Instructions
Peel, wash and finely grate ginger and garlic.
If using fresh tomatoes, wash and chop into small pieces.
Measure whole and ground spices and keep aside.
Heat oil in a pan.
Add cumin, whole spices, wait until cumin seeds splutter/crackle. Do not let them burn.
Add ginger, garlic mix and fry for a minute.
Add tomatoes and then pre-fried onions. Stir them in. Allow them to cook in mix with tomatoes. You may need to add a little water to help soften the onions to make a curry paste.
Add the mince, fry on moderate heat, until meat is brown.
Add 1/2-1 cup of water, bring to boil, cover and simmer until meat nearly cooked (about 15-20 minutes).
Add peas and cook for 5 more minutes. If using fresh peas, boil or microwave cook them before.
Adjust salt and chillies.
Switch off the heat, add garam masala and chopped coriander leaves and mix.
Serve with Boiled Rice and/or
Chapatties, as part of an Indian meal
