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Keema Matar

Keema Matar

This classic Northern Indian dish always seems to taste reassuringly familiar – it’s basically a spiced up Indian version of mince and onions!

Chop your herbs at the last minute so that they remain nice and fresh before adding them to serve.

To make this recipe, you'll need:

METHI BLEND: 3 tsp

MIRCHI BLEND: 3 tsp

Description
More Info

Book: How to Be a Curry Legend

Page number: 88

Effort: Medium effort

Serves: 4

Prep: 30 mins

Cook: 45 mins

Origin: India

Shopping List

  • 500g lamb mince
  • 1 large onion - finely chopped
  • 4 cloves of garlic - finely chopped
  • Fresh ginger - finely chopped to make 2 tsp
  • 10g bunch of coriander or mint - finely chopped
  • 2 tomatoes - finely chopped
  • 1 green pepper - thinly sliced
  • 2 tbsp tomato puree
  • 200g peas (fresh or frozen)

Blends Needed

METHI BLEND: 3 tsp

MIRCHI BLEND: 3 tsp

Goes Great With
Also Works a Treat With

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