Channa Dal Keema Mattar

Keema Mattar is one of my favourites. This recipe is cooked with channa dal (optional) which add delicious nuttiness and a lovely bite. I love to mop it up with hot buttery chapatis and sometimes with a fried egg on the side when I feel like I need an extra hug in the stomach department!

When I fancy something lighter I sometimes make keema lettuce wraps and sometime swap out the lamb for quorn (which also works a treat!).

There was no live cookery class this week but I shall be back next Friday, 15th May cooking up another delicious storm on my Facebook page so I hope to see you then. Until then, enjoy the below recipe!

Keema Mattar with Channa Dal

monicasawhney
Servings 4

Ingredients
  

  • 6-7 tbsp oil for cooking
  • 2 bay leaves
  • 1 black cardamom coarsely crushed, optional
  • 2 green cardamoms coarsely crushed, optional
  • 2" โ€œ piece of cinnamon stick
  • 1 tsp cumin seeds
  • 1 medium onion (150g) cut into small rough chunks
  • 3 cloves garlic
  • 1" ginger
  • 1 1/2 tsp salt or according to taste
  • 1 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 5 tbsp tomato passata
  • 1 tsp double concentrate tomato puree
  • 2 birds eye green chillies sliced vertically in half
  • 400g lamb/mutton/quorn mince
  • 5 tbsp peas defrosted
  • 2 small potatoes cooked, peeled and cut into bite size chunks
  • 1 1/2 tsp salt or according to taste
  • 150 g channa dal lentils soaked & boiled with salt for 45 minutes or until tender** – optional
  • 1 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp sugar
  • Large handful coriander
  • Juice of ยผ lime optional

Instructions
 

  • Heat the oil in a pan. Blitz the onion, ginger and garlic, together in a food processor until coarsely ground together. Once the oil is hot, add the bay leaves, crushed cardamoms, cinnamon stick and cumin seeds to the pan.
  • Now add the ground paste to the pan and cook on a medium heat for 6-7 minutes. Once you see the paste has turned golden in colour add 3-4 tbsp water and continue to cook for 7-8 minutes on a low/medium heat. If it ever catches, add a splash of water or a little more oil.
  • Now add the salt, paprika, turmeric and garam masala. Cook for a minute and then add the pasata and tomato puree as well as the chillies. When you see the oil separate from the masala, add the lamb/mutton/quorn mince and cook for 4-5 minutes or until you see the colour change. Then add the peas, potato, channa dal as well as the remaining spices and sugar. Mix well.
  • Add 1 cup of water then place a lid on top and cook for a further 10 minutes on a medium heat, stirring every few minutes.
  • Finish with the coriander as well as the lime juice. Taste for salt/chilli and adjust accordingly.

Notes

*I cooked the dal exactly as I did for the lentils in my tadka recipe which can be found here. You can soak the channa lentils for 3-4 hours for warm water to help soften but it’s not essential. 

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