Keema Mattar

 One of my favourite go-to curries is Keema Mattar, I use either lamb or beef mince depending on what's in the freezer. 

It's a simple, easy to follow recipe and tastes so good! Serve it with plain boiled rice or chapatis. 

KEEMA MATTAR  (Lamb or Beef Mince with Garden Peas).

Ingredients:

1 tsp Coriander Seeds

1 tsp Cumin Seeds

2 Cardamoms

4 Cloves

1 Kashmiri dried red chilis

1 tsp ground turmeric

Salt to taste

Tsp of sugar

3 Large Tomatoes

5 Cloves Garlic

15g Ginger peeled weight

8 Curry Leaves

50cm Cinnamon stick

1 Green chili whole but pierced

1 Onion

500g Lamb Mince

Half tsp Garam masala

Mug of Frozen garden peas

To Cook:

In a spice grinder, grind the red chillis, cloves, cardamoms, cumin seeds and coriander seeds.

Set aside.

In a blender, Blend the garlic, Ginger and tomatoes with a splash of water.

Heat the oil in a large saucepan until hot, then add the curry leaves, cinnamon and green chilli, sizzle for 10 seconds and add the onion. Cook until well browned.

Add the blended paste and cook with the onions for about five minutes on a moderate heat.

Now add the mince and all the ground spices and sugar along with the turmeric and salt.

Bring to a boil, lower the heat and cook for twenty minutes, adding a little water if the mixture becomes too dry.

Add the frozen peas and cook on low until the peas are cooked. Stir in the Garam Masala and serve. Tip: If you want to make it a little richer in taste, add a little double cream with the peas. 

Good with rice or Chapatis.