Keema Mattar (Lamb Mince and Peas Korma)

Keema  is a word used for mince. We all know how handy a minced meat is, be it lamb or chicken. There are so many things that you can do with minced meat. Make the meatballs or flatten it up to make the perfect patty for your burger. But, why don’t we just add some flavour to the mince itself and may be mix it veggies and serve it as it is with a flat bread. Sounds good right? Well, think the ancient chef’s in parts of Indian subcontinent had the similar ideas,  when all the cuts of meat which were not desirable, but were equally filled with flavours was minced together to create the dish we now know as Keema Mattar.

Here is the recipe.

Serves : 2-4

What you need? (Ingredients)

500 grams of Lamb mince

Green Peas 50 grams

Plum/Chopped Tomatoes (1 Can)

3-4 large onions

1-2 bay leaf

2 tsp Black Peppercorns

5-6 Green cardamoms

2-3 Black cardamoms

1 tsp Cumin seeds

1-2 green chillies

2tbsp Oil to cook (vegetable oil or clarified butter)

1-2 tbsp of Ginger Garlic Paste

1 tsp of Turmeric Powder

1 tbsp of Coriander Powder

1 tsp of Cumin Powder

1 tsp of Red Chilli Powder

1 tsp of Garam masala

Salt to taste

Fresh Mint leaves

Method.

1. Add a couple of cups of water to mince and mix it in with a fork, it’ll prevent the meat to stick together in lumps.
2. In a pan, heat oil and add black & green cardamoms, peppercorns, cumin seeds and bay leaf to oil.
3. Add chopped onions, green chillies, stirring occasionally till the onions are nice and brown.
4. Add ginger-garlic paste and mix for a couple of minutes.
5. Now add the chopped tomatoes and cook till the oil separates from the masala.
6. Add the minced meat and saute for 5-7 minutes.
7. Add the dry spices and mix for 2-3 minutes.
8. Add the peas and cook under the cover on low heat for a couple of minutes.
9. Garnish with mint leaves and serve hot.

Serving Suggestion: Serve hot with some laccha pranthas or roomali roti.