Kheema Matar

Name: Kheema Matar
Ingredients: 2 tablespoons ghee (vegetable or peanut oil); 2 teaspoons cumin seeds; 1 large onion, finely chopped; 1 tablespoon ginger-garlic paste; 2 bay leaves; 1 teaspoon mild curry powder (or to taste, can use medium or hot ); 2 tomatoes, seeded and chopped; 1 teaspoon ground coriander; 1/4 - 1/2 teaspoon chili powder (if using Indian chili powder, it can be extremely hot); 1/4 teaspoon ground turmeric; 1 pinch sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 lb lean ground beef (or lamb); 2 1/4 cups frozen peas, straight from the freezer

15 ingredients

5 steps

Ingredients

2 tablespoons ghee (vegetable or peanut oil)
2 teaspoons cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 bay leaves
1 teaspoon mild curry powder (or to taste, can use medium or hot )
2 tomatoes, seeded and chopped
1 teaspoon ground coriander
1/4 - 1/2 teaspoon chili powder (if using Indian chili powder, it can be extremely hot)
1/4 teaspoon ground turmeric
1 pinch sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb lean ground beef (or lamb)
2 1/4 cups frozen peas, straight from the freezer

Directions

1

Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
2

Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
3

Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
4

Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
5

Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.