Keema mattar (Mince and pea curry)

    Keema mattar (Mince and pea curry)

    10saves
    35min


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    About this recipe: Need a curry in a hurry? This keema, or mince curry, is super quick and easy to make. You can use any mince you like, really - lamb, beef, turkey or chicken. Serve with basmati rice or naan bread.

    Ingredients
    Serves: 4 

    • 2 tablespoons vegetable oil
    • 2 tomatoes, finely chopped
    • 1 onion, finely chopped
    • 5cm piece root ginger, minced
    • 2 cloves garlic, minced
    • 1 teaspoon cumin seeds
    • 450g minced chicken
    • 1 tablespoon garam masala
    • 2 teaspoons ground coriander
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon turmeric
    • 2 cardamom pods
    • 2 whole cloves
    • 1 stick cinnamon
    • 1 bay leaf
    • 2 tablespoons yoghurt
    • 150g frozen garden peas
    • salt to taste
    • fresh coriander, to garnish

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the oil in a large frying pan. Add the tomatoes, onion, ginger, garlic and cumin and cook and stir for a few minutes.
    2. Add the minced chicken and break apart, cooking for 2 minutes. Add garam masala, coriander, chilli powder, turmeric, cardamom, cloves, cinnamon, bay leaf and salt to taste. Stir in yoghurt and peas.
    3. Cover and simmer for 15 minutes, stirring occasionally. If the mixture ever looks too dry, add a bit of hot water as needed.
    4. Garnish with coriander leaves and serve.

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