Keema/Queema- Matar(Minced Meet and Peas)

• Servings: 2-3
• Preparation time: 5 minutes.
• Frying time: 20 minutes.
• Cooking time: 6-7 minutes.
• Total time: 30-35 minutes.

We(me and my husband) were sitting in a quite room, looking high rises buildings in San Francisco. Chatting and sipping at our cups of coffee while we talked about age old Sunday routine that we cooked  mutton/lamb on every Sunday. Meanwhile my son entered the room and told me that mummy please cook any mutton recipe. My son would like to eat Keema-Matar and my husband Mutton Chap. I cooked both.

I have already uploaded the mutton recipe which I highlighted here and going to upload “Keema/Queema- Matar(Minced Meet and Peas)” today. So let’s jump to today’s recipe…

Keema Matar is from Mughlai origin, a popular dish in the cuisines of the Indian subcontinent and a staple dish in many Pakistani and Bangladeshi homes.

The dish typically uses minced lamb or goat meat. The preparation involves sautéing onions, garlic, and ginger until golden, then adding spices creating a rich flavoured base. The minced meat is cooked in these spices. Peas are added towards the end of cooking,

Keema Matar is usually enjoyed with bread like rotis or naan, can be served with rice too.

Ingredients:

• Keema/Queema(Minced Meet): 500gm
• Peas(Fresh/Frozen): 150-200 gm.
• Onion: 2 no. (Small)
• Tomato: 1no. (Small)
• Ginger(chopped): 2” pieces
• Garlic (chopped): 1pod
• Oil: 80-100 gm.
• Cumin: half teaspoon
• Sahi jeera(Black Cumin): 1/2 teaspoon
• Clove: 6-7 no.
• Bay leaf: 2 no.
• Salt: 1 tablespoon
• Turmeric powder: 1 teaspoon
• Red chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Fennel seed powder: 1 teaspoon
• Garam masala  powder: 1/2 teaspoon
• Fresh coriander leaves: 2 tablespoon (chopped)
• Water:  half cup

Preparation:

1. Clean and wash Keema, keep aside.
2. Cut onion, garlic, ginger and tomatoes into small pieces, keep aside.
3. To prepare wet masala:
4. Put all powder masala except garam masala in a bowl, add 4-5 tablespoon of water and mix, keep aside.

Method:

1. Heat oil in a pan till smoke starts; put bay leaf, cumin, black cumin and cloves, sputter for few seconds. Add chopped garlic and ginger, stir fry  for few seconds.
2. Add onion, stir fry on high flame (About 2-3 minutes) add keema; continue to fry for couple of minutes.
3. Reduce to low flame, cook for another 5-6 minutes,
4. Add wet masala, continue to cook on lower flame with cover on for about 6-7 minutes or until liquid dries up.
5. Add chopped tomato, continue cooking till tomato get messy(about couple of minutes).
6. Add peas, stir fry for couple of minutes on medium flame. Add 1/2 cup of hot water.
7. Once it starts to boil, reduce to lower flame, cook until done(for 5 -7 minutes).
8. Add Garam masala powder and butter. Put off the flame.
9. Decorate with coriander leaves, baby tomato, sliced onion and lemon slices on serving plate. Serve hot.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Keema/Queema- Matar(Minced Meet and Peas) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.