KEEMA WITH PEAS
Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
- Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.
Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium
KHEEMA MATTAR (GROUND LAMB AND PEAS)
This is a fantastic dish from northern India. It can be made with ground chicken, turkey, or pork, but it's best when made with lamb.
Provided by Cluich
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil and fry the onion for about five minutes over medium heat, until browned. Add the garlic, ginger and chillies and fry for two more minutes.
- Add the lamb and stir-fry over high heat for about five minutes, then stir in remaining seasoning and water. Cover the pan and simmer for about 25 minutes.
- Add the peas and lemon juice, then cook, uncovered, for about 10 minutes. (Suggestion: Serve with warm naan and plain yogurt.).
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- Heat a medium-sized pan over high heat. Once hot, add the oil, cumin seeds, and onions and sauté until the onions are slightly brown, about 8 minutes.
- Add the garlic and ginger, and stir for a minute. Add the ground beef and cook for 4-5 minutes, stirring often, until it’s no longer pink and most of the moisture dries up. Use a wooden spatula to break up the meat into small pieces to ensure no lumps.
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