It really does feel like forever since I’ve sat down to write up a recipe. I’ve had a close family wedding and so many family gatherings in the space of the last two weeks, that I feel like I need time to myself to recover and get back into food blogging mode! I know many of you have been waiting for me to share this Classic Keema Matar recipe, I’m pleased to say I’ve finally sat down to write it up for you good folk.

Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes.

Growing up keema (mince) was cooked often in our house, it was one of my second eldest brother’s most favourite things to eat and in fact, still is. He hated lamb/mutton meat, but strangely enough loved eating the mince (I guess it had something to do with the texture of the cut meat), so my mum lovingly prepared this dish for him, which is why Classic Keema Matar was so popular whilst growing up.

I prepare my mince in different ways when I cook; sometimes I brown the mince off first and then add onions, garlic, tomatoes etc. (this is the method I use when I don’t want to add extra oil to the mince, often for my lasagnes) but in this recipe I have cooked off the onions, ginger and garlic in oil first and then added the mince. It’s important to cook the mince uncovered when adding it to the onions like this, to stop it from clumping together. There really is no right or wrong way, you can choose to cook it whichever way you prefer, as long as the end dish tastes good.

You can use either mutton or lamb mince for this dish, I usually use mutton because that’s normally what I have at home. There is a slight difference in taste, mutton usually has a strong ‘meaty’ or ‘gamey’ taste, to avoid this taste my mum used to boil her mince beforehand and then cook it. I’m just too lazy for that, so don’t bother but you may do so if you want to, just make sure you add a little extra oil, as the boiling process will eliminate the natural fat from the mince itself.

I don’t normally, but on this particular occasion decided to add a couple of star anise petals, because I wanted to give the dish a unique aroma. You can choose to leave them out if you’re not keen on the subtle aniseed taste they add to dishes.

If you’ve followed any of my other recipes you’ll know I’m a BIG FAN of fenugreek (methi) seeds/leaves and adore adding it to my meat and chicken dishes, I even use it in a special fish curry I cook. Adding dried fenugreek leaves gives meat dishes a superior taste in my opinion, it just makes everything BETTER somehow! If you are able to get hold of dried fenugreek leaves, use them for this recipe.

You can follow this recipe and tweak it to give you many different variations; try adding peas and potatoes together, or add sliced peppers or even canned chick peas. If you want to be really daring, try adding a whole scotch bonnet pepper for a fiery kick! How about some (s)hatkora (citrus macroptera) if you like this? You can finely slice a few pieces and add that to the curry too to give it a Sylheti twist!

I’m hoping for lots of photos of this dish to be sent in because I have had a lot of requests for the recipe on my Instagram account, don’t forget to tag me when you upload your photos to your accounts. Here’s hoping this Classic Keema Matar becomes another favourite with you all!

Serves 8 – 10

You will need: for Classic Keema Matar

1kg mutton mince
150ml oil
4 onions
4 bay leaves
4 cardamom
3 – 4 cinnamon sticks
2 star anise petals
2 tsp ginger
2 tsp garlic
1.5 – 2 tsp salt (adjust to your preference)
1 tsp turmeric powder
1.5 tsp chilli powder
1 tsp coriander powder
1.5 tsp cumin powder
2 tsp mixed curry powder
1 tbsp dried fenugreek leaves (methi leaves)
1 pint of water (for the final boil)
1 cup of frozen peas

Method:

Start by peeling slicing 4 medium sized onions.

In a saucepan, heat 150ml of oil.

Once the oil is hot add all the whole spices; 4 bay leaves, 4 cardamom pods, 3 – 4 cinnamon sticks and 2 star anise petals.

Once the spices have released their aromas add the sliced onions, 2 tsp of minced garlic, 2 tsp of minced ginger….

….and 1.5 – 2 tsp of salt.

Give all the ingredients a good mix, cover the saucepan and leave to cook over a low – medium flame for about 8 – 10 minutes, till the onions become translucent and golden in colour.

Once the onions are soft and translucent, add the mince.

Cook the mince over a high heat, stirring continuously to prevent clumps forming.

Once the mince looks brown all over (top right photo), cover the saucepan again and let it cook for 5 – 8 minutes.

The mince may look dry at this stage, that’s fine as we are going to be adding ground spices and don’t want too much liquid in the pan, to allow the spices to fry properly.

Add 1 tsp turmeric powder, 1.5 tsp chilli powder, 1 tsp coriander powder, 1.5 tsp cumin powder….

….2 tsp mixed curry powder and 1 tbsp of dried fenugreek leaves.

Mix the spices and allow to fry for a 8 – 10 minutes over a medium flame. This will not only help the spices to release their taste/aroma, it will also help any large bits of onion to break down further.

After this time is up, add water for the final boil. I added 1 pint of cold water, however if you like your curry gravy to be very loose, you may add more than this.

Bring the curry to a boil and add 1 cup of frozen peas just as the curry reaches boiling point.

Allow the curry to boil for 8 – 10 minutes over a high heat, then simmer gently for 5 more minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little.

You may garnish the curry with coriander leaves or leave it plain.

Serve the keema matar with plain basmati or how about some Jeera rice? Alternatively, make some chapatis or naans to go with it!

If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.