Keema Matar - A Healthier One-Pot Classic Curry
Equipment
- 1 Pot or pan with lid
- 1 Wooden spoon
Ingredients
Base ingredients
- 500 grams Minced/ground beef
- 1.5 tbsp Olive oil
- 2 small Onions
- 2 small Tomatoes
- 0.75 cup Frozen peas
- 1 medium Fresh chilli
- 0.5 cup Water
- 1 tsp Freshly chopped coriander (optional for garnish)
Dried herbs & spices
- 2 tsp Garlic
- 2 tsp Ginger
- 1.5 tsp Ground coriander
- 1.5 tsp Ground cumin
- 1.5 tsp Chilli powder
- 1.5 tsp Fresh chilli
- 1 tsp Ground paprika
- 1 tsp Garam masala
- 1 tsp Salt
- 1 tsp Ground black pepper
Instructions
- Pour the oil in to the pot/pan and heat until sizzling on medium heat
- Finely chop the onions, tomatoes and optional fresh chilli
- Add the onion, ginger and garlic into the pan and sauté until soft and slightly brown
- Add the minced/ground meat into the pan and cook until lightly brown
- Add a dash of water if the pan looks dry then add in the chopped tomatoes and optional fresh chilli and thoroughly mix this in the pan
- Add in all your dried herbs and spices from the above and thoroughly mix and cook for a couple of mins
- Add the frozen peas
- Add in the remaining water and put the lid on the pan, turn down the heat to low and let it simmer for 10 mins. Then come back and stir and check to ensure that it hasn't dried out. Add a dash of water if needed.
- Leave to simmer for another 10 mins until the water has evaporated and the meat has cooked to look like the picture above.
- Remove this from the heat and add your optional freshly chopped coriander and serve.
Notes
- This dish is supposed to be a drier than your regular curry. If you're after a creamier base or if you realise you've added more spices than you can handle, serve with full fat Greek yoghurt on the side.
- You can substitute the lean ground/minced beef with chicken or lamb. These alternatives will taste considerably different and is down to your personal preference. Although, I find beef to be the best for this recipe.