Keema Matar (Indian Ground Meat and Peas)
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4-5 green cardamom pods
- 1 whole black cardamom
- 2 medium-sized onions finely chopped
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tbsp coriander powder
- 1 tsp garam masala powder
- salt to taste
- 2 tbsp tomato paste
- 2 medium-sized tomatoes finely chopped
- 1 lb ground chicken
- 1 cup frozen peas thawed
- a handful fresh coriander leaves for garnish
Instructions
- Heat oil in a deep pan and add in the cumin seeds, cinnamon, green and black cardamom. As soon as they begin to sizzle, add in chopped onions, and fry for 3-5 minutes on medium-high heat until it starts to soften and brown along the edges.
- Add in ginger and garlic and sauté for another minute or two until fragrant.
- Mix in the spices, salt and tomato paste, and fry for a couple of minutes to blend well.
- Add in chopped tomatoes, mix well and cook covered for a few minutes until the tomatoes soften and start to pulp.
- Add in the ground meat and give it a stir to mix well. Cook covered on medium-low heat for 10-15 minutes, stirring occasionally.
- Mix in the peas and cook covered again for another 5-6 minutes.
- Garnish with freshly chopped coriander leaves and serve immediately.
Notes
Although I used ground chicken in this recipe, you can definitely substitute it with ground lamb, beef or even pork.
For a Vegetarian/Vegan option, used ground soy meat instead.