Pakistani Keema Matar Food

PAKISTANI KEEMA MATAR RECIPE

Steps:

• Fry the onions in oil on medium heat until golden brown.
• Now, add all ingredient in spice list. Fry for few seconds.
• Add tomatoes and salt, mix well and cover. Cook for 5 minutes.
• Next, add ground meat and yogurt. Mix well and cover the pot again. Cook for 5-7 minutes on medium heat.
• Mix in peas and cook for 7 minutes until mince and pea are cooked.
• Now, increase heat high and stir fry keema for 3-5 minutes until keema looks brown and oil separates on the sides of the pan.
• If you like gravy add 1/2 cup water or adjust the consistency of keema to personal preference. (Skip adding water if you like dry gravy.)
• Garnish with sliced chilies, fresh coriander, and ginger slices. Serve with lemon wedges.

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.

KHEEMA: INDIAN GROUND BEEF WITH PEAS

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.

KEEMA WITH PEAS

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.

KEEMA MATTAR

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.