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 🙂
- 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.