🥩 Meat Dishes
Mincemeat and Peas Curry (Keema Mattar)
A classic South Asian comfort dish of spiced minced meat cooked with tender peas. Quick to prepare and full of flavour.
Ingredients
- 1 kg minced sheep meat (lamb works well too)
- 2 medium onions, sliced
- 1 to 2 tomatoes, diced
- 8 cloves of garlic
- Salt to taste
- 1 tsp ground red chillies
- 1/2 tsp turmeric powder
- 1 tsp ground coriander
- 1/4 tsp garam masala
- Chopped coriander leaves for garnish
- Oil
- Peas
Method
- 1
Heat oil in a pot and add sliced onions. Cook until the onions become tender and translucent.
- 2
Add the minced meat to the pot, along with salt, ground red chilli, turmeric powder, ground coriander, garlic and tomatoes.
- 3
Mix well to coat the meat with the spices.
- 4
Cover the pot and cook on low heat for about 20 minutes or until the meat is cooked through, stirring occasionally.
- 5
Use a spoon to break down any large pieces of meat and ensure it is evenly cooked.
- 6
Stir and continue cooking for another 15 minutes or until the tomatoes are softened and mixed in.
- 7
Add peas to the mixture and stir a few times to combine.
- 8
If needed, add a little water to create some gravy. Cover the pot and simmer on low heat for approximately 10 minutes or until the peas are cooked to your liking.
- 9
Sprinkle garam masala and chopped coriander leaves over the curry. Stir gently to incorporate the spices.
- 10
Serve the mincemeat and peas curry hot with rice, naan, or roti.