Keema Matar (Hackfleisch mit Erbsen)

Keema matar works with lamb, beef or chicken mince. Eat it with pav (soft rolls), chapati or rice.

Video and original recipe by Swasthi of Indian Healthy Recipes. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 10 min
• Cook 35 min
• gluten-free · dairy-free

Ingredients

• 500 g minced lamb or beef
• 200 g green peas
• 3 tbsp oil
• 1 tsp cumin seeds
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 2 tomatoes, chopped
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 2 tsp meat masala
• 1 tsp salt
• Fresh coriander and lemon

Method

1. Heat oil, fry cumin, then onions until golden.
2. Add ginger-garlic paste and chillies, then the mince. Fry on high heat, breaking it up, until browned.
3. Add tomatoes, turmeric, chilli powder, meat masala and salt. Cook 10 minutes.
4. Add peas and 100 ml water, cover and simmer 12–15 minutes. Finish with coriander and lemon.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.