Mughlai Kheema Matar Food

KEEMA MATAR (GROUND BEEF AND PEAS CURRY)

Steps:

• Heat a medium-sized pan over high heat. Once hot, add the oil, cumin seeds, and onions and sauté until the onions are slightly brown, about 8 minutes.
• Add the garlic and ginger, and stir for a minute. Add the ground beef and cook for 4-5 minutes, stirring often, until it's no longer pink and most of the moisture dries up. Use a wooden spatula to break up the meat into small pieces to ensure no lumps.
• Add the tomato, green chili pepper, yogurt, red chili powder, turmeric, and 1 tsp of the salt and continue to cook for 2 minutes, until the tomatoes start to break down. You'll notice the liquid in the mixture is beginning come to a boil.
• Lower the heat to medium, cover and allow it to cook for about 15 minutes, stirring once in between. If you feel that there is not enough moisture and the meat is sticking to the bottom of the pan, add ¼ cup water.
• Uncover, and stir in the peas, more green chili pepper (if using), the remaining 1/8 tsp salt, and 1/2 cup water. Cover again and allow the mixture to cook for about 3 minutes, or until the peas are cooked through.
• Add the remaining spices and cilantro listed under 'after cooking' and sauté for another minute or two. Taste and adjust salt and spice. Lower the heat to the lowest setting, cover, and allow the flavors to settle for 5 minutes.
• Turn off the heat, add lemon or lime juice, if desired, and serve hot with any kind of bread or rice.

MUGHLAI KHEEMA MATAR

Steps:

• Heat oil in a pan.
• Add garlic, ginger, onions and salt.
• Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
• Add all the spice powders and green chillies.
• Add mutton, stir and cook for 5 minutes.
• Add hot water.
• Bring to a boil.
• Cover pan with a lid and cook on low flame for 30 minutes.
• Add peas and lime juice.
• Cook until the liquid has been reduced.
• Serve hot with bread, steamed rice or naan.

INDIAN SPICY PEAS (SUKHI MATAR)

Steps:

• Heat oil in saute pan over medium heat and cook cumin seed until they sizzle and fragrance is released.
• Add onion and cook until tender; then stir in peas, turmeric, cayenne, coriander, salt, and water, mixing well.
• Bring to a boil, reduce heat and simmer for 10 minutes.
• Stir in garam masala and cook for a few minutes more, until liquid evaporates, stirring occasionally.
• Serve with other dishes such as dal, and curries; have some steamed basmati rice, a crisp salad, a selection of warm breads, and an herb plate available.
• Enjoy!

KHEEMA MATAR

Steps:

• Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
• Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
• Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
• Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
• Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.