Kheema Matar recipe


  • 4 table spoons vegetable oil
  • 75g (3oz) onions, peeled and finely chopped
  • 6-7 medium sized garlic cloves, peeled and finely chopped
  • 750g (1 1/2 lb) minced lamb (minced beef can be substituted)
  • 2.5cm (1 inch) cube fresh ginger , peeled and grated to a pulp
  • 1-2 fresh, hot green chillies, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 300 ml (10 fl oz) water
  • 175-200g (67oz) shelled peas
  • 4-6 heaped tablespoons chopped, fresh green coriander
  • 1 1/4 teaspoon salt
  • 1 teaspoon garam masala
  • 1 1/2 tablespoons lemon juice

Cooking Instructions

Put the oil in a wide medium sized pan and set over medium high heat.

When hot, put in the onions.

Stir and fry them until they are lightly browned. Add the garlic . stir and fry for another minute.

Now put in the mince, ginger , green chillies, coriander, cumin and cayenne. Stir and fry the meat for 5 minutes, breaking up lumps as
you do so.

Add 175ml (6 fl oz) of the water and bring to a boil. cover, turn heat to low, and simmer for 30 minutes.

Add the peas, fresh coriander, salt garam masala, lemon juice and the remaining 125ml (4 fl oz) water. mix and bring to a simmer. cover
and cook on low heat another 10 minutes or until the peas are tender.

Taste seasonings and adjust the balance of the salt and lemon juice if you need to.

Serve hot with garnishing.

10 Mar 2011     1237 views     NON-Vegetarian       Curries > Beef

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