Keema Mattar Food

KEEMA MATTAR

Keema Mattar image

Make and share this Keema Mattar recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup onion, skinned and finely chopped
1 tablespoon ginger (crushed)
1 teaspoon garlic paste
1 tablespoon vegetable oil
1 tablespoon curry powder
1/4 teaspoon cinnamon
1/2 teaspoon turmeric (haldi)
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1 lb skinless chicken breast (minced)
1 cup tomatoes, diced
1 tablespoon lemon juice
1 cup green peas
1/4 teaspoon crushed red chili pepper

Steps:

Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree.
Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown. Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend. Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps.
When the meat has lost its raw look, add the tomatoes and lime juice .
Add a generous grinding of pepper and the hot red pepper. Cover and let simmer for 30 minutes. Add the peas and continue cooking until the peas are tender, 5 to 10 minutes.

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Kheema: Indian Ground Beef with Peas image

Provided by Aarti Sequeira

Time 25m

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 tablespoons canola oil
1 medium onion, finely diced
4 cloves garlic, minced
One 1-inch thumb fresh ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, optional
1 pound ground beef
2 medium tomatoes, chopped
Kosher salt and freshly ground black pepper
1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
2 teaspoons malt vinegar or apple cider vinegar
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
4 chapatis or pitas, warmed
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

KHEEMA MATTAR (GROUND LAMB AND PEAS)

Kheema Mattar (Ground Lamb and Peas) image

This is a fantastic dish from northern India. It can be made with ground chicken, turkey, or pork, but it's best when made with lamb.

Provided by Cluich

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, crushed
in. piece fresh ginger, grated
2 green chilies, finely chopped (remove the seeds for less heat)
1 1/2 lbs ground lamb
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon chili powder (I use some extra-hot powder I got at an Indian market.)
1/2 teaspoon salt
1 cup water
1 1/2 cups frozen peas, thawed
2 tablespoons lemon juice

Steps:

Heat the oil and fry the onion for about five minutes over medium heat, until browned. Add the garlic, ginger and chillies and fry for two more minutes.
Add the lamb and stir-fry over high heat for about five minutes, then stir in remaining seasoning and water. Cover the pan and simmer for about 25 minutes.
Add the peas and lemon juice, then cook, uncovered, for about 10 minutes. (Suggestion: Serve with warm naan and plain yogurt.).

KEEMA WITH PEAS

Keema with peas image

Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 12

Ingredients

1 large onion, chopped
2 garlic cloves, chopped
4cm piece ginger, grated
2 green chillies
3 tbsp oil
500g lamb mince
2 tbsp garam masala
2 tsp turmeric
½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes
2 tbsp natural yogurt
200g frozen peas or cooked fresh peas
1 small bunch coriander, chopped

Steps:

Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium

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