Keema Aloo Matar Recipe | Mutton Mince With Peas And Potatoes| CookWithLubna
#mutton #mince #keemaaloo #keemamatar
Ingredients:-
500 g mince
2 onions
3 tomatoes
1 cup peas
2 potatoes
1 tbsp ginger garlic paste
1 tsp kasuri methi
1 tsp cumin seeds
1/2 lemon
Coriander leaves
Green chillies
1 tsp red chilli powder
1 tsp coriander powder
1/3 tso turmeric powder
2 tsp crushed coriander seeds
1 tsp salt
1 tsp cumin powder
1/2 tsp garam masala powder
1/3 cup of oil
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Matar Kemma Recipe Dhaba Style | Kemma Matar | Minced Meat & Peas Recipe | Chef Rizwan BaBa Food
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Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry
Keema matar (English: pea and minced meat),[1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic 'قیمه' (minced meat).
Keema, is a staple curry in many Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes.
I hope you enjoy my Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry. For those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
See how I make my Classic Keema/Qeema Matar Curry
Ingredients:
500g lamb mince
150g frozen peas
1 medium onion finely diced
2 medium tomatoes finely diced
1/3 cup of oil
1 teaspoon of:
salt
coriander powder, garam masala and kashmeri chilli powder
1/2 teaspoon of:
regular chilli powder and turmeric powder
3 bay leaves and 2 black cardamom pods
1 frozen peice each of ginger and garlic cubes
1/2 tablespoon of dried fenugreek leaves (kasoori methi)
3 green chillies sliced lengthways (optional)
fresh coriander to garnish
water in a jug
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Kenji's Cooking Show | Keema Matar
Keema matar is a classic Mughal dish popular all over the Indian subcontinent. It's typically made with ground lamb or goat cooked with peas, but today I had pork and beef so that's what I used. I also mixed some fava beans in with the peas. It's delicious and a good place to dip your toes into the wonderful world of spices and South Asian curries.
Here I also pair it with homemade naan (I'll put up a video for that separately at some point) and potatoes cooked with spices that, since in the process of editing this video, I realize are similar to a thing called Bombay Potatoes, which I will now go and obsessively look up, as is custom.
Recipe:
Equipment:
Spice grinder or mortar and pestle
Assorted bowls
A wok or Dutch oven
A wooden spoon
A box grater
Ingredients:
1 pound ground meat (such as lamb or beef)
1 cup water
4 tablespoons butter
1 large onion, finely diced
1 small cinnamon stick
1 star anise pod
2 bay leaves
Salt
4 cloves garlic
1 (2-inch) knob of ginger, peeled and cut into disks
1 small hot pepper, such as Serrano or japlapeño, finely minced
1 tablespoon freshly ground cumin seed
2 teaspoons freshly ground coriander seed
1/2 teaspoon ground cardamom
1 teaspoon ground turmeric
1 teaspoon ground dried chili (such as kashmiri powder, or any other spicy chili powder you'd like, or not spicy if you don't want spice)
1 large beefsteak tomato, cut in half
1/2 pound shelled fresh peas or frozen peas, thawed
Big handful chopped fresh cilantro
1. Combine the meat and water in a bowl and squeeze with your fingers to make a kinda loose meat sludge. Wash your hands and set the meat aside.
2. Heat butter in a wok or Dutch oven until melted. Add the onion, cinnamon stick, star anise pod, and bay leaves and cook over medium-high heat, stirring, until onion is deeply browned, about 10 minutes. Add garlic, ginger, and minced hot pepper and cook, stirring, until fragrant, about 1 minute. Add the ground spices and cook, stirring, until fragrant, about 30 seconds.
3. Hold the cut-side of one tomato half against the large holes of a box grater with the open palm of your hand against its skin. Grate the tomato directly into the wok, leaving the skin behind. Stir the wok, then add the meat/water mixture and stir again.
4. Cook, covered, until the sauce has reduced to a rich gravy, about 12 minutes. Stir in peas and cook for a minute longer, then stir in the cilantro. Serve.
Grilled potato salad recipe:
The knives I'm using here (these are not ads, I do not take sponsorships or do ads):
Wusthof 3.5-inch paring knife:
KAN Core knife:
KEEMA MATAR MASALA | KEEMA MATAR RECIPE | MUTTON KEEMA CURRY RECIPE
Keema Matar Masala | Keema Matar Curry | Keema Matar Recipe | Mutton Keema Recipe | Mutton Keema Curry Recipe | Keema Recipe | Mince Meat with Green Peas | Mutton Keema Recipe | Spice Eats Keema Curry
Ingredients for Keema Matar Masala:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Minced Meat (Keema)- 500 gms (Goat or Lamb)
Whole Spices:
- Green Cardamom- 5
- Cloves- 5
- Cinnamon-2
- Cumin seeds-1/2 tsp
- Black Cardamoms-2
- Peppercorns-8-10
- Red Chillies-3
Spice Powders:
- Turmeric- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Kasuri Methi- 1 tsp (not roasted)
Other Ingredients:
- Onions chopped- 2 medium (around 170 gms)
- Ginger Garlic paste- 2 tsp
- Tomato sliced- 2 medium (120 gms)
- Fresh green peas or Frozen peas - 1 cup (120 gms)
- Green Chillies, cut and slit-2
- Coriander leaves, chopped- 2 tbsp
- Oil- 4-5 tbsp
Process:
- Heat oil in a kadhai or pan and add cumin seeds, all the whole spice and red Chillies.
- Give a stir and then add the chopped onions. Mix and fry on medium high heat for around 8-10 mins till the onions are light brown in colour.
- Now add the Ginger Garlic paste, give a mix and fry on low heat for 2-3 mins till the raw smell is gone.
- Add the minced mutton/Keema and fry on high heat for 2-3 mins. Continue to fry on medium heat for another 2 mins till the colour has changed to white and water has released.
- Add all the spice powders other than Kasuri Methi and Garam Masala Powder, give a mix and fry on medium heat for 4-5 mins.
- Now reduce heat and cover & cook on low heat for 4 mins till the Keema is browned and oil separates.
- Add the tomato slices, Kasuri Methi (not roasted), Garam Masala powder and 1/4 tsp salt. Give a mix and cook on medium to low heat for around 8 mins till the tomato slices are mashed.
- Now add the fresh or frozen peas, give a mix and fry on medium heat for 2-3 mins.
- Now add 250- 300 ml water, give a mix and cover & cook on low heat for 15-20 mins till the meat and Matar are tender.
- At the end add 2-3 tbsp chopped coriander leaves and give a mix.
- Serve with roti, naan or rice.
#keemamatarmasala #keemamatar #keemacurry #keemamatarrecipe #keemamasala #keemafry #spiceeatsrecipes #spiceeats #spiceeatsmutton
HOW TO COOK BEEF MINCE CURRY | KEEMA WITH PEAS | HEALTHY HOMESTYLE RECIPE WITH LEAN BEEF MINCE
THIS IS A SIMPLE RECIPE AND A HOMESTYLE CURRY FOR YOU TO ENJOY WITH FRIENDS AND FAMILY.
ITS NOT OILY AND GREASY BUT MORE HEALTHY WITH LEAN BEEF MINCE.
INGREDIENTS:
1 KG BEEF MINCE (BEEF KEEMA)
1.2 CUP OIL
2 TSP GHEE
3 BAY LEAF (TEZ PATA)
4 CARDIMON
3 CINAMMON (CASIA BARK)
2 MEDIUM ONION
2 LARGE VINE TOMATO
2 TSP GARLIC PASTE
2 TSP GINGER PASTE
1 CUP GREEN PEAS
10 GREEN CHILLI
2 CUP WATER
CORIANDER FOR GARNISH
2 TSP SALT
1 TSP TURMERIC POWDER
1 1.5 TSP CHILLI POWDER
3 TSP CORIANDER POWDER
2 TSP CURRY POWDER
1 TSP CUMIN POWDER
1 TSP GARAM MASSALA
1 TSP KASOORI METHI