Keema matar
Ground lamb or beef cooked down with onion, ginger, garlic and warm spices, then tossed with sweet peas. A fast, homestyle keema for rice or naan.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 3
- Per serve
- 830 kcal
Ingredients
Method
Heat the oil in a large skillet over medium-high heat. Add the onion with a pinch of salt and cook, stirring, until soft and starting to brown.
Add the ground meat and cook, breaking it up with a wooden spoon, until no pink remains and it starts to brown in places. Spoon off excess fat if there's a lot.
Stir in the garlic, ginger, chile, garam masala, cumin, coriander, turmeric, chili powder and tomato paste. Cook for 1 minute until it smells toasty.
Add the tomatoes, peas, water and 3/4 tsp salt. Simmer, stirring now and then, until the tomatoes break down, the peas are tender and the keema is moist but not soupy.
Meanwhile, heat the rice in the microwave according to the package (or warm the naan). Taste the keema for salt, scatter with cilantro and serve with the rice and lemon wedges.
Tips
- Let the meat catch and brown a little before adding the spices; those browned bits are where the flavor comes from.
- Ground lamb is the classic choice and tastes richer; 85% lean ground beef is milder and easier to find.
- Leftover keema makes a great filling for toasted sandwiches or stuffed into a warm pita.
