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 (told you). 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 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 🙂
- 5-6 tbsp mustard oil (you can also use vegetable or sunflower oil)
- 2 bay leaves
- 3 cloves
- 2 green cardamom pods crushed open
- 1 black cardamom pod crushed open (optional)
- 1 1/2 large onions, cut into rough chunks
- 3/4 tsp salt
- 2 fresh green chillies
- 2" ginger
- 3 garlic cloves
- 1 tsp salt or according to taste
- 1 tsp garam masala
- 1/2 tsp paprika
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp chilli powdder
- 5 tbsp tomato passata (you can also blitz fresh or tinned plum tomatoes into a paste)
- 800g minced mutton/lamb*
- 1 small potato, diced into 1cm cubes
- 100g peas
- Handful fresh coriander with stems, finely chopped
- Coarsely grind onions in a processor and place in a bowl. Now coarsely grind the chilli, ginger and garlic*
- Heat oil in a non stick pan. Once hot add the bay leaves, cloves and cardamoms.
- 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.
- 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.
- 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.
- 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.
- Sprinkle on fresh coriander and mix.
- 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.
- * If you don't have a processor, just finely chop onions and chilli and grate ginger & garlic.
