Classic Keema matar
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 - 10
Ingredients
  • 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
  1. Start by peeling slicing 4 medium sized onions.
  2. In a saucepan, heat 150ml of oil.
  3. 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.
  4. Once the spices have released their aromas add the sliced onions, 2 tsp of minced garlic, 2 tsp of minced ginger....
  5. and 1.5 - 2 tsp of salt.
  6. 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.
  7. Once the onions are soft and translucent, add the mince.
  8. Cook the mince over a high heat, stirring continuously to prevent clumps forming.
  9. Once the mince looks brown all over (top right photo), cover the saucepan again and let it cook for 5 - 8 minutes.
  10. 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.
  11. Add 1 tsp turmeric powder, 1.5 tsp chilli powder, 1 tsp coriander powder, 1.5 tsp cumin powder....
  12. tsp mixed curry powder and 1 tbsp of dried fenugreek leaves.
  13. 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.
  14. 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.
  15. Bring the curry to a boil and add 1 cup of frozen peas just as the curry reaches boiling point.
  16. 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.
  17. You may garnish the curry with coriander leaves or leave it plain.
  18. Serve the keema matar with plain basmati or how about some jeera rice? Alternatively, make some chapattis or naans to go with it!
Recipe by www.afeliaskitchen.com at https://afeliaskitchen.com/classic-keema-matar/