Keema Matar

Name: Keema Matar
Cuisine: Indian
Ingredients: 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 3 tablespoons vegetable oil; 2 onions, finely chopped; 6 garlic cloves, crushed; 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped; fresh or dried chilli, de-seeded and finely chopped; fresh or dried chilli, de-seeded and finely chopped; 700 g (1½ lb) minced lamb; 75 ml (3 fl oz) water; 450 g (1 lb) shelled fresh or frozen peas; 450 g (1 lb) shelled fresh or frozen peas; salt; 1 teaspoon garam masala; a large sprig of fresh mint or coriander, finely chopped; a large sprig of fresh mint or coriander, finely chopped

Preparation info

6-8
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

This is authentic Indian home cooking; useful for the pauper who only has a couple of rings and a couple of pans. You will need a pan which will fry food and also has a lid - a sauté pan or a fairly wide-bottomed saucepan with a lid, or a cast-iron casserole.

Ingredients

2 teaspoons coriander seeds
2 teaspoons cumin seeds
3 tables

Asia
India
Main course
Gluten-free

Method

Pound the coriander and cumin seeds in a mortar, or in a strong bowl with the end of a rolling pin, or grind them in a (cleaned) coffee grinder. Heat the oil in a wide-bottomed pan and fry the onions until golden. Add the garlic and fry for 1 minute, then add the crushed seeds, ginger and chilli, stir for a minute and add the mince. Brown the mince, stirring it round for 5 minutes, then pour ov