Qeema matar
Qeema matar

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, qeema matar. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Ingredients of Keema Matar Recipe: A delicious blend of minced meat and peas sauteed in a thick mixture of stimulating flavors like cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay. Heat a skillet over medium-high heat. Drain off excess grease, and set meat aside. Keema matar or matar keema (or matar qeema) is a traditional Pakistani curry made with ground mince and peas in a dry style gravy.

Qeema matar is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Qeema matar is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook qeema matar using 18 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Qeema matar:
  1. Get 2 star anise petals
  2. Take 3– 4 cinnamon sticks
  3. Make ready 4 cardamom
  4. Make ready 4 bay leaves
  5. Make ready 150 ml oil
  6. Take 4 onions
  7. Make ready 1 kg mutton mince
  8. Take 1 cup frozen peas
  9. Get 1 pint water (for the final boil)
  10. Take 1 tbsp dried fenugreek leaves
  11. Prepare 2 tsp mixed curry powder
  12. Take 1.5 tsp cumin powder
  13. Take 1 tsp coriander powder
  14. Take 1.5 tsp chilli powder
  15. Prepare 1 tsp turmeric powder
  16. Prepare 1.5– 2 tsp salt (adjust to your preference)
  17. Prepare 2 tsp garlic
  18. Take 2 tsp ginger

Keema Matar (Ground Beef and Peas Curry) Keema matar, from the Indian subcontinent, is often made with ground lamb or mutton and potatoes, but we use ground beef and green peas. The garam masala adds robust spiciness, but not much chili heat. If you'd like the bite of chili in the dish, serve it with hot sauce or minced fresh jalapeños or serranos. For more recipes related to Keema Matar checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema.

Instructions to make Qeema matar:
  1. Start by peeling and slicing 4 medium sized onions.
  2. In a saucepan, heat 150ml of oil. - Once the oil is hot add all the whole spices; 4 bay leaves, 4 cardamom pods, 3 – 4 cinnamon sticks and 2 star anise petals.
  3. Once the spices have released their aromas add the sliced onions, 2 tsp of minced garlic, 2 tsp of minced ginger….and 1.5 – 2 tsp of salt.
  4. Give all the ingredients a good mix, cover the saucepan and leave to cook over a low – medium flame for about 8 – 10 minutes, till the onions become translucent and golden in colour.
  5. Once the onions are soft and translucent, add the mince.
  6. Cook the mince over a high heat, stirring continuously to prevent clumps forming. - Once the mince looks brown all over, cover the saucepan again and let it cook for 5 – 8 minutes.
  7. The mince may look dry at this stage, that’s fine as we are going to be adding ground spices and don’t want too much liquid in the pan, to allow the spices to fry properly
  8. Add turmeric powder, chilli powder, coriander powder, cumin powder… mixed curry powder and  of dried fenugreek leaves
  9. Mix the spices and allow to fry for a 8 – 10 minutes over a medium flame. This will not only help the spices to release their taste/aroma, it will also help any large bits of onion to break down further.
  10. After this time is up, add water for the final boil. I added 1 pint of cold water, however if you like your curry gravy to be very loose, you may add more than this.
  11. Bring the curry to a boil and add frozen peas just as the curry reaches boiling point.
  12. Allow the curry to boil for 8 – 10 minutes over a high heat, then simmer gently for 5 more minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little.
  13. You may garnish the curry with coriander leaves or leave it plain.

If you'd like the bite of chili in the dish, serve it with hot sauce or minced fresh jalapeños or serranos. For more recipes related to Keema Matar checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema. You can also find more Main Course Mutton recipes like Salt and Pepper Crispy Lamb Nalli Nihari Recipe - SK Khazana Rogan Josh Korma Bahadur Shahi Keema Matar, or simply Keema, is a semi-dry Indian curry, made with ground meat (Keema) and green peas (matar or mutter), seasoned with Indian spices. Melt ghee in a large skillet over medium-high heat. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves.

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