Keema Matar

Ingredients

• •2 tablespoons vegetable oil
• •1 medium onion, finely diced
• •2 tablespoons ginger-garlic paste
• •500 grams ground lamb or beef
• •2 medium tomatoes, finely chopped
• •1 cup frozen or fresh peas
• •1 teaspoon cumin seeds
• •1 teaspoon coriander powder
• •1/2 teaspoon turmeric powder
• •1/2 teaspoon red chili powder
• •1/4 cup water
• •to taste salt and pepper

Directions

1. 1Heat oil in a large pan and add cumin seeds, letting them crackle for 30 seconds.
2. 2Add diced onions and cook until golden brown, about 3-4 minutes.
3. 3Stir in ginger-garlic paste and cook for 1 minute until fragrant.
4. 4Add ground meat and cook over medium-high heat, breaking it apart with a spoon, until browned completely, about 8-10 minutes.
5. 5Add chopped tomatoes, coriander powder, turmeric powder, and red chili powder; cook for 3-4 minutes until tomatoes soften.
6. 6Add peas and water, mix well, and simmer for 8-10 minutes until peas are tender and the curry reaches desired consistency.
7. 7Season with salt and pepper to taste and serve hot with rice or bread.

💡 Keema matar benefits from cooking the ground meat until its released moisture evaporates; peas should go in after browning so they stay green and sweet.

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