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"Keema matar masala - www.kitchenmai.com"

Keema matar masala

Kitchen Mai
A yummy curried minced lamb and peas recipe that goes deliciously well with breads and Indian flatbreads!
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine Bombay, Indian, Irani
Servings 5
Calories 321 kcal

Equipment

  • Pressure cooker
  • Shallow cooking pot with lid

Ingredients
  

  • 500 g minced lamb (with 10% fat) some fat will make the keema taste delicious
  • 1 cup peas frozen
  • 1 large onion finely chopped
  • 1 large tomato puree´d
  • 3 tbsp ginger garlic paste
  • 3-4 fresh chilis finely chopped
  • ¼ cup coriander leaves finely chopped
  • ¼ cup mint leaves finely chopped
  • ½ cup dill leaves finely chopped
  • 1 tsp black peppercorns
  • 1 black cardamom
  • 2 bay leaves
  • 3-4 cloves
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 2 tsp garam masala powder
  • 1 tbsp black pepper powder
  • 1 tsp nutmeg powder
  • 1 tsp cardamom powder
  • 2 tbsp turmeric powder
  • 2 tbsp oil
  • 2 tbsp ghee
  • salt to taste

Instructions
 

  • Apply 1 tablespoon each of of the ginger garlic paste, salt and turmeric powder to the minced meat and mix well. Set this in a pressure cooker with 1½ cups of water, cover and cook, over medium heat, for 15 minutes
  • Once done, let the pressure release and then open it
    "Keema matar masala - www.kitchenmai.com"
  • Whisk the semi-cooked lamb mice so that all lumps break and it becomes homogenous. Set this aside
    "Keema matar masala - www.kitchenmai.com"
  • Heat the cooking pot with the oil and add the peppercorns, bay leaves, cloves and black cardamom
  • When fragrant, add the onions and sautee´until slightly browned
  • Then add the remaining ginger garlic paste and fry until its raw smell goes off. Then add the tomato pure´e, chilis, turmeric powder, red chili powder, coriander powder, pepper and garam masala
  • Mix all this well and cook until the oil separates. Add splashes of hot water whenever you see the masala paste drying out
  • Then add the semi-cooked and whisked meat. Stir well so that the masala coats the mince well
  • Now, add the nutmeg powder, salt (check before adding) and ¾ cups of hot water
  • Mix well, cover and cook, over medium heat, for about 20 minutes
    "Keema matar masala - www.kitchenmai.com"
  • When 15 minutes are up add the peas and continue cooking
  • When the water has almost 95% dried up, switch the flame off and add the cardamom powder, ghee and all the chopped herbs. Mix, cover and let it sit for 5 minutes before serving
    "Keema matar masala - www.kitchenmai.com"
  • Serve the delicious kheema matar masala hot with buttered pav, dinner rolls or any Indian flatbreads with lime wedges and chopped onions on the side. Enjoy!
    "Keema matar masala - www.kitchenmai.com"

Notes

  • You can cook the keema matar masala in butter as well 
  • Don't add too much oil in the beginning otherwise your keema masala will tend to be greasy
  • g - grams
  • tsp - teaspoon
  • tbsp - tablespoon
  • 1 cup = 250 millilitres
Keyword keema curry, keema pav, kheema, kheema masala, kheema matar masala, kheema pav, kheema recipe