Keema Matar Recipes
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
KEEMA MATAR - INDIAN MINCED CHICKEN AND PEAS
Keema Matar is a traditional Indian dish. It is usually made with lamb, but this recipe is adapted for chicken. From "1000 Great Indian Recipes" by Roli. Heat is "medium", adjust the red pepper as desired.
Provided by Da Huz
Categories Chicken
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix ground chicken with cumin, garlic, ginger, red pepper, and tomato paste.
- Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
- Add the chicken and cook until done.
- Add the peas and cook until they are heated through and softened.
- Add salt to taste.
- Serve with rice and garnish with chopped cilantro and hard-boiled eggs.
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