KEEMA MATAR

A classic North Indian dish bursting with bold flavours of whole spices cooked with minced Lamb in a flavourful onion and tomato sauce.

Serves: 6 people Prep : 15 mins Cooking : 40 mins

Health Hack: The variety of whole spices used in this dish not only make it flavourful but have immense anti-inflammatory properties along with boosting immunity, promoting weight loss and helping with digestive processes.

Fresh Ingredients

Lamb Mince - 500gms
Onions - 2 large, finely chopped
Tomato - 3 medium, finely chopped
Ginger-Garlic Paste - 1 tbsp.
Green Peas - ½ cup
Green Chilli - 1, Slit lengthwise
Fresh Coriander – 2 tbsp, finely chopped

Spices

Turmeric Powder - ¼ tsp.
Cumin Seeds - 1 tsp.
Kashmiri Chilli Powder - ½ tbsp.
Coriander Powder - 1 tbsp.
Garam Masala Powder - ½ tsp.
Black Cardamoms – 1
Black Peppercorns – 4
Cinnamon Sticks - 1 small stick
Cloves - 3
Bay Leaves - 2

Step 1

Heat the oil in a large bottom pan over medium flame. Add the whole spices – bay leaves, cloves, cinnamon sticks, black peppercorns, and black cardamoms. Allow them to sizzle for about 30 seconds, followed by adding cumin seeds.

Step 2

Add chopped onions and green chilli. Sauté until the onions turn golden brown.

Step 3

Add ginger-garlic paste and fry for 2-3 minutes. Then add the chopped tomatoes and sprinkle a little salt. Cover and cook on low heat for two to three minutes. Uncover and fry the paste until oil separates.

Step 4

Add Kashmiri chilli powder, coriander powder, and turmeric powder. Continue to cook for another minute.

Step 5

Add the lamb mince and fry on medium heat for 2-3 minutes. Now add water, stir, and cover to cook on gentle heat for 15-20 minutes until the mince is evenly colored all the way through, the water has evaporated, and oil separates.

Step 6

Stir in the green peas & garam masala powder and cook for a few more minutes. Step 7: Serve hot, garnished with fresh coriander leaves, along with some Indian bread.