Keema Matar

INGREDIENTS

• 600g Beef Mince
• 1 Onion
• 400g Tomato
• 3 tsp Garlic Paste
• 2 tsp Ginger
• 100g Green Pea
• 4 tbsp Cooking Oil
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 0.5 tsp Ground Turmeric
• 1 tsp Garam Masala
• 0.5 tsp Red Chilli Powder
• 1 tsp Salt
• 8g Coriander
• 240ml Water

STEPS

1. 1

   Heat 4 tbsp of cooking oil in a wide heavy-based pan over medium heat. Add 1 onion (finely chopped) and cook for 6-7 minutes, stirring often, until softened and golden brown.

   ⏱ 7 min

2. 2

   Add 3 tsp of garlic paste and 2 tsp of ginger, then cook for 1 minute until fragrant. Stir in 1 tsp of ground cumin, 2 tsp of ground coriander, 0.5 tsp of ground turmeric, and 0.5 tsp of red chilli powder for 30 seconds.

   ⏱ 2 min

3. 3

   Add 400g of tomato (finely chopped), 1 tsp of salt, and 240ml of water. Cook for 5 minutes, stirring occasionally, until the tomatoes break down into a thick, glossy masala.

   ⏱ 5 min

4. 4

   Add 600g of beef mince and break it up thoroughly with a wooden spoon. Fry for 6-7 minutes, stirring frequently, until no pink remains and the mince is lightly browned.

   ⏱ 6 min

5. 5

   Stir in 100g of green pea and simmer uncovered for 8-10 minutes, stirring occasionally, until the peas are tender and the beef mince is fully cooked. The sauce should cling to the mince rather than look watery.

   ⏱ 8 min

6. 6

   Stir in 1 tsp of garam masala and 8g of coriander (chopped). Rest off the heat for 2 minutes, then check seasoning and serve.

   ⏱ 2 min