Keema Mattar

On a day to day basis, I try not to overeat. You know, be conscious of what I’m eating and all that jazz. For the most part, I do alright. But then I have those moments where I lapse. Big time lapse (segue to today’s recipe imminent). One of those times is when keema matter is on the cards for dinner. This is a perfect recipe to cook if you need a hug in a meal. You can mop it up with hot chapatis (my preference), plain basmati rice (the hub’s choice) or even stuff it in a fluffy white bap if you like. If you are trying to keep it light, can even stuff inside iceberg leaves and have lettuce wraps. If you want to elevate it to the next level though (we are talking “ohmygaaaahhh” level ) you need to do two things. One – cook the dish in mustard oil and two – use minced mutton instead of lamb. But like I said, if you can’t source those two things, worry not. It’s still going to taste shamazing. Enjoy! And then come back and tell me how it was πŸ™‚ 

Keema Mattar
Serves 4
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Ingredients
  1. 5-6 tbsp mustard oil (you can also use vegetable or sunflower oil)
  2. 2 bay leaves
  3. 3 cloves
  4. 2 green cardamom pods crushed open
  5. 1 black cardamom pod crushed open (optional)
  6. 1 1/2 large onions, cut into rough chunks
  7. 3/4 tsp salt
  8. 2 fresh green chillies
  9. 2" ginger
  10. 3 garlic cloves
  11. 1 tsp salt or according to taste
  12. 1 tsp garam masala
  13. 1/2 tsp paprika
  14. 1/2 tsp turmeric powder
  15. 1/2 tsp coriander powder
  16. 1/4 tsp chilli powdder
  17. 5 tbsp tomato passata (you can also blitz fresh or tinned plum tomatoes into a paste)
  18. 800g minced mutton/lamb*
  19. 1 small potato, diced into 1cm cubes
  20. 100g peas
  21. Handful fresh coriander with stems, finely chopped
Instructions
  1. Coarsely grind onions in a processor and place in a bowl. Now coarsely grind the chilli, ginger and garlic*
  2. Heat oil in a non stick pan. Once hot add the bay leaves, cloves and cardamoms.
  3. When they begin to sizzle in the oil, add the coarsely ground onions. Add 3/4 tsp salt and cook for 3-4 minutes on a medium to high heat.
  4. When they turn translucent and soft, add the ground green chilli, ginger and garlic mixture. Cook for a further 9-10 minutes until everything turns a deep golden brown shade. If it sticks to the pan at any point, add a splash of oil or alternatively water.
  5. Now reduce the heat and add the remaining 1 tsp salt and all the dry spices and mix well. Cook for 20 seconds. Now stir in the tomato passata and cook for 2 minutes. When the oil begins to separate from the masala sauce, add the mince and potatoes and mix together.
  6. Add 1/2 cup of water and bring to boil. Now reduce heat to low/medium setting and place lid on the pan. Allow the mince to cook for 15 minutes, stirring every 2-3 minutes, then add the peas. Continue to cook for a further 5 minutes.
  7. Sprinkle on fresh coriander and mix.
  8. Taste for salt/chilli and adjust accordingly. If you would like the dish to be a little "drier", continue to cook until it has reduced down. Alternatively, if you prefer it "wetter" you can always add little more water than suggested.
Notes
  1. * If you don't have a processor, just finely chop onions and chilli and grate ginger & garlic.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

18 thoughts on “Keema Mattar

  1. My boyfriend suggested this for dinner on Easter Sunday, since I had some ground lamb. I searched the net and after searching recipes, found this one to be the most authentic. I had all ingredients except for the potato! I use mustard oil in Tandoori marinade, and can’t wait to use it again. I’ll let you know how mine turns out. Had to convert the grams to pounds and cups. I’ve been a personal chef for 18, now as a side gig from my regular job during the week.

  2. I am making this for a second time right now. I use 2 pounds of ground lamb, and up the spices and chiles, as I like it a bit more spiced and hot, using five serrano chiles here. I also throw in fresh tomato, because they are here and need to be used up. So, I have this problem being a chef and always adding my own touches to things. My boyfriend is highly impressed with this dish.

  3. Thank you Monika for sharing the recipe. As I was searching for new recipe for an evening, this looks unique & delicious. I will try this recipes and let you know the outcome.

  4. First time made Keema . Only change I did was to use soaked black gram in place of Matar. It was exceptionally tasty. Thanks for recipe.

    1. Hi Binod, so pleased to hear you enjoyed the recipe!Love the idea of adding black gram instead of mattar – I may try that too πŸ˜€

  5. I have this cooking away right now, is #4 correct? “Cook for 3-4 minutes until everything turns a deep golden brown shade.”

    It took way longer than that for me.

    1. Hey Ian,

      Thanks for your comment! You are right – there was an error which I have now corrected. I appreciate your feedback! I hoped it turned out well for you.

      Thanks, Monica πŸ™‚

  6. I never would have thought about using mustard oil – I always have some in, but for completely different things – that’s inspired, thanks!

    I do have a question about keema. Most recipes, including this one, seem to take around half an hour-45 minutes or so. I’ve always taken the same approach to mine as I would to Bolognese (well, they do both involve minced meat!) where the accepted wisdom is the longer it cooks, the better it is. I can’t help wondering whether the flavour is harmed by cooking keema too long, or if it’s just not worth it. What do you reckon?

    Thanks again

    1. Hi Lukas,

      Thanks for your comment! So if you have a look at the recipe, the minced meat only actually cooks for roughly 20 minutes in the masala sauce. This is the perfect amount of time for it took (for the quantity listed in the recipe!). The flavour is not particularly harmed if it you cook it for longer but as long as the mince is no longer pink and it is browned all the way through – you don’t need to cooke it for any longer. Hope this makes sense! Let me know how you get on with the recipe. Monica πŸ™‚

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