How to Make an Authentic Keema Matar | Traditional Recipe | With Chef Hussain
If you love tasty, original Pakistani cuisine, then you’ve come to the right place. We’re sharing some of our favourite recipes with you, so that wherever you are in the world, you can enjoy a delicious, authentic meal - just like we serve at home.
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🍛 What is Keema Matar?
Keema Matar is a traditional dish which originates from the Indian subcontinent and is popular in Pakistan. The name Keema Matar translates to mince meat and peas - two of the main ingredients in this curry along with onions, tomatoes and various spices. Whilst it’s a drier curry than many of us are used to, there’s still plenty of flavour in this family favourite which you can eat with a naan bread. Try it for yourself by following our recipe in the video.
🔥 Is it spicy?
Keema Matar does have quite a few spices in it, but we wouldn’t class it as spicy. Just nice and full of flavour!
🛒 Ingredients:
8 tablespoons of oil
2 medium onions
1kg of lamb mince
1 tablespoon of salt
3 diced tomatoes
A couple of bay leaves
A small cinnamon stick
A couple of cardamom cloves
A couple of black pepper seeds
1 black cardamom
½ tablespoon of tumeric
2 tablespoons of chilli powder
1 tablespoon of coriander powder
1 ¼ tablespoons of Garam Masala
1 ½ tablespoons of ginger garlic paste
A bowlful of peas (or to your taste)
3 pinches of Fenugreek leaves
Coriander
📖 Recipe
1) Add 7-8 tablespoons of oil into your pan on medium to high heat.
2) Add 2 medium chopped onions.
3) Brown the onions and add 1 tablespoon of salt.
4) Add 3 diced tomatoes.
5) Add a couple of bay leaves, a small cinnamon stick, some cardamom pods, a couple of black pepper seeds and a black cardamom.
6) Stir all the spices in until you start to get a paste.
7) Add ¼ cup of water and turn the heat onto high.
8) Stir and add ½ tablespoon of turmeric powder, 2 tablespoons of chilli powder, 1 tablespoon of coriander powder, 1 ½ tablespoons of ginger garlic paste, and a small pinch of Garam Masala.
9) Mix in all these spices and add another 1/2 cup of water.
10) Add 1kg of lamb mince and make sure you break this up as you mix it in so it’s not lumpy.
11) Turn the heat down to low and let it simmer for around 20 minutes, whilst stirring still.
12) Add another ¼ cup of water.
13) Add roughly a bowl of peas, or to your taste.
14) Add ½ tablespoon of Garam Masala and 3 Fenugreek leaves, which you crush in your fingers as you do so.
15) Add coriander to garnish and serve up! We like ours with a naan.
Have you seen our Chicken Drumstick Curry video? Watch it here: • How to Make a Chicken ...
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