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!

monicasawhney

Keema Mattar with Channa Dal

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Servings: 4

Ingredients Method Notes

Ingredients

  

• 6-7 tbsp oil for cooking
• 2 bay leaves
• 1 black cardamom coarsely crushed, optional
• 2 green cardamoms coarsely crushed, optional
• 2" “ 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 ¼ lime optional

Method

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.