| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 556 | 35g | 12g | 27g |
| sugars | fibre | protein | salt |
| 8g | 6g | 35g | 1.2g |
Why I Love Indian Keema Matar
Nothing takes me back to my childhood quite like the Keema Matar does. Though I grew up steeped in the rich, vibrant flavors of Tex-Mex cuisine in my Texas hometown, I’ve always had an ineffable love for the complexity and depth found in inspirational dishes like this hallmark of Indian cuisine. It’s a comfort food masterpiece that demands to be shared, a celebration of color, flavor, and tradition.
A Culinary Journey
This particular recipe for Keema Matar holds a special place in my heart. Even as a proud Texan, one of my greatest influences has been Gordon Ramsay’s global culinary approach. His teachings encouraged me to step out of my culinary comfort zone, and it was within his recipe book that I first found my fascination with Indian cuisine. It’s ceaselessly exciting to bring a slice of this cultural richness into my own Southern-style kitchen.
Dishes that Benefit from Keema Matar
Given its hearty, robust flavor profile, Keema Matar effortlessly pairs itself with an expansive array of dishes. It’s a natural partner for warm, fluffy naan bread, and it finds a wonderful textural contrast when served over a bed of rice. As an experiment, you could also try pairing it with a Southern classic and a personal favorite of mine – a side of cornbread. The sweetness of the cornbread complements the rich lamb or beef and offers an exciting Tex-Mex Indian fusion twist.
Keema Matar also calls to mind the deep flavors of traditional chili. Both are rich stews that derive their punch from a powerful blend of spices. So, for those already in love with the slow-cooked beauty of a Texas Chili, don’t be surprised if this Indian classic becomes your new favorite. And if you have a favorite South Asian dessert, like a Mango Lassi, it would make a delightful and refreshing compliment to the rich and spicy Keema Matar.
We always talk about food being a universal language – it’s recipes like Keema Matar that truly embodies its power. A dish that transcends borders, it’s a delightful way to explore a different culture right from your own kitchen. So embrace this culinary adventure, my friends! And remember, whether it’s Keema Matar, or your own favorite hometown delicacy, every dish has a story. And that story deserves to be savored, one delicious bite at a time.
What You’ll Need
- 2 pounds of ground lamb or beef
- 2 cups of fresh green peas
- 2 large onions, finely chopped
- 4 cloves of garlic, finely chopped
- 2 tablespoons of ginger, finely chopped
- 4 large tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 cup of tomato puree
- 2 teaspoons of cumin seeds
- 2 teaspoons of coriander seeds
- 4 teaspoon of garam masala
- 1 teaspoon of turmeric powder
- 2 teaspoons of red chili powder
- Salt to taste
- 5 tablespoons of vegetable oil
- 1/2 cup of fresh coriander leaves, chopped
- 2 cups of water
Method
Step One
Heat up 5 tablespoons of vegetable oil in a large pan over medium heat. Once the oil is hot, add in 2 teaspoons each of cumin seeds and coriander seeds. Stir them around until they start to pop and release their aromas.
Step Two
Add the finely chopped onions, garlic, ginger, and green chilies to the pan. Sauté them until the onions turn golden brown. This should take around 5-7 minutes.
Step Three
Next, add the ground lamb or beef to the pan. Break it up with your spatula and mix it well with the sautéed spices. Cook until it’s well-browned.
Step Four
Now it’s time to add the spices. Add in 1 teaspoon of turmeric powder, 4 teaspoons of garam masala, 2 teaspoons of red chili powder, and salt to taste. Mix well to ensure the meat is well coated with these spices.
Step Five
Add the finely chopped tomatoes and 1 cup of tomato puree to the pan. Mix everything well. Then, cover and allow it to simmer on low heat for about 10-15 minutes. This will let the tomatoes break down and the flavors to meld together.
Step Six
Add 2 cups of water and fresh green peas to the pan. Cover again and let it cook on medium heat for about 15-20 minutes, or until the peas are cooked and the water has reduced to your preferred consistency.
Step Seven
Finally, add the fresh coriander leaves and give it a good stir. Cook for another 2-3 minutes. Your Keema Matar is now ready to be served. Enjoy!
