Keema Matar

Keema matar is a spicy dish composed of minced mutton and green peas. It is popular in many households across the sub continent, which includes Bangladesh and Pakistan. An amalgamation of the mutton mince, the aroma of peas, and host of spices coupled with an elaborate cooking process makes this recipe a favorite culinary delight for many people across the subcontinent. It is not only delicious to eat, but it is actually relatively simple to make.

Health Benefits

Keema and matar both have elements that are advantageous for your health. Some of them are:

• Meat is protein dense food.
• Meat is rich in iron, zinc and selenium that help form hemoglobin in our blood.
• Matar has high fiber content that aids maintenance of digestive health.
• Matar builds up your immunity.

Ingredients

1 kg mutton mince

150ml oil

4 onions

4 bay leaves

4 cardamom

2 star anise petals

2 tsp ginger

2 tsp garlic

1.5-2 tsp salt

1 tsp turmeric powder

1.5 tsp chili powder

1 tsp coriander powder

1.5 tsp cumin powder

2 tsp mixed curry powder

1 tbsp dried fenugreek leaves

1 pint of water for the final boil

1 cup of frozen peas

How To Make Keema Matar

1. Peel and slice 4 medium sized onions.
2. Heat 150 ml of oil in a saucepan.
3. Add all the whole spices once the oil is hot: 4 bay leaves, 4 cardamom pods, 3 to 4 cinnamon sticks, and 2-star anise petals.
4. As the spices release their aromas in full, add the sliced onions, 2 teaspoons of minced garlic, 2 teaspoons of minced ginger, and 1.5 - 2 teaspoons of salt.
5. Mix all the ingredients well, cover the saucepan and leave to cook over a low flame for about 8 - 10 minutes.
6. The onions turn translucent and golden in color.
7. Add the mutton mince.
8. While stirring continuously cook the mince over high
9. When the Mince looks brown, cover the saucepan and allow it to cook for 5 - 8 minutes.
10. Add turmeric powder, chili powder, coriander powder, cumin powder, mixed curry powder, and dried fenugreek leaves.
11. Mix the spices and fry for 8 - 10 minutes at a medium temperature to help the spices release their aroma.
12. Add water for the final boil.
13. Bring the curry to a boil and add peas just as the curry reaches a boiling point.
14. Let the curry to boil for 8 - 10 minutes at a high temperature then simmer gently for 5 more minutes.
15. Your keema matar is done when the peas are cooked,and the gravy has thickened a little.
16. A garnish with coriander leaves will make the curry more appealing, or you may leave it plain.

Trivia:

The pea on average weighs between 0.1 - 0.3 grams.