Keema Matar~ Curried Mince with Peas
Equipment
- saute pan
Ingredients
- 1 lb quality ground Chicken or Turkey*** see notes for other meats I don't recommend totally lean meat, a little fat is needed for taste and texture
- 2-3 tbsp avocado or olive oil or ghee use as needed
- 1 tsp cumin seeds
- 1-2 small bay leaf
- 1 tsp minced garlic, about 4-5
- 1 tsp heaped ginger
- 1 medium-large onion, chopped
- 1-2 green chillies, chopped or as needed
- 1 tsp ground coriander
- ¾ tsp ground turmeric
- ¾ tsp Kashmiri red chili powder or milld paprika
- ½ tsp cracked black pepper
- 1 large tomato chopped
- 1 heaped cup fresh or frozen green peas
- ½ tsp garam masala
- ⅓ cup freshly chopped cilantro
- 1 tsp lemon juice
- ¾ tsp Kosher salt
Instructions
- Warm oil in a saute pan. Add the cumin seeds, baby leaf and onion and sauté until the onions are golden brown, about 8 minutes.
- Add the garlic and ginger and stir for a minute, until the raw flavor of garlic has dissapeared. Add the ground chicken and cook for 5 minutes, stirring and breaking the clumps with the edge of the spatula. Saute until the meat is no longer pink.
- Add the crushed tomato, green chili pepper coriander powder, turmeric, paprika or Kashmiri red chili powder, turmeric, and Kosher salt. Sauté for another 2 minutes, until the tomatoes start to reduce and everything starts to comes together. The meat will release some moisture and the curry to come to a gentle bubble. You can splash some water if the curry looks a little dry. (Depending on the pan the moist can evaporate quickly. e:g cast iron vs nonstick)
- Lower the heat to simmer, cover and allow it to cook for 8-10 minutes,(LONGER FOR RED MEATS) stirring occasionally.Splash some more water if needed.
- Stir in the peas, Cook for 3-4 minutes, or until the peas are heated through. Sprinkle the black pepper, garam masala, and chopped cilantro and sauté for another minute. Taste and adjust the seasoning.
- Squeeze in lemon or lime juice. Serve hot as suggested above.
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