October 4, 2006
Being an improper Hindu by choice, beef features extensively in my culinary repertoire. Never mind what grandma thinks about this one – sometimes you just have to think with your stomach and not your heart.
Beef mince is one of my perennial favourites. It’s easy to cook, cheap and versatile. Buy three packs and make chilli con carne, spaghetti bolognese and keema mattar all in one week.
I could give you the recipes for chilli and spag bol. But frankly if you don’t know how to make these, you are the weakest link. Goodbye.
Keema mattar or mince with peas, however, is a little treasure of a recipe and a Quick Indian Cooking stalwart. Don’t be put off by the number of ingredients. You’ll find good use for them all in my other recipes.
The recipe below serves 3-4:
400gms of lean beef mince
1 onion, chopped
1 clove garlic, chopped
1.5 inch piece ginger, chopped
Half a cup of frozen peas (fresh if you prefer)
2 green finger chillies
Half a teaspoon of chilli powder
1 teaspoon coriander powder
1 teaspoon cummin powder
Half a teaspoon garam masala
Quarter teaspoon turmeric powder
2 tablespoons yoghurt
2 tablespoons tomato puree
Handful of fresh coriander, chopped
Whole garam masala – 1 Bay leaf, 4 cloves, 4 cardamoms, 1 inch stick cinnamon and 5-6 whole black peppers
I tablespoon oil
Salt to taste
Heat the oil and when hot add the whole garam masala. When it splutters, add the onion and fry until light brown. Add the finely chopped ginger and garlic and fry until they brown slightly. Then add the coriander, cummin, turmeric and chilli powders. Fry for 10 minutes stirring constantly. Don’t let the masala stick to the bottom of the pan, add water if necessary.
Add the tomato and fry for two minutes until they disintegrate slightly. Lower the flame and simmer for 5-10 minutes until oil appears through little holes and the sides of the masala.
Whack the flame up again and add the yoghurt and the chillies. Fry for two minutes. Don’t worry if it curdles – all will be okay in the end.
Now add the mince and cook, stirring violently to avoid lumps. Once its browned all over, add half a cup of water and leave to simmer for 20 minutes or until cooked.
When cooked add the peas, coriander leaves and garam masala powder. Mix it in adding salt to finish.
The dish should be moist but without gravy. Serve with pitta bread, rotis or parathas. Also great with dal and rice.
Heya – this looks great!! Just wondering though – can this be made with any other meat eg. lamb mince??
Just for the times that I have the non-beef eating guests over
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Oh my lord, what a find you are. I am, if i may boast, a good homely cook concerning Indian food. I adore preparing it, cooking it and you know the rest. I was looking for new recipes on the net. and came across your website.
You are my soul mate. You are my new inspiration. I cannot wait to do as you bid in your recipes. My family will think i am a genius.
I have turned over a new page in my life, i am going to cook like you do and reap the response of my family and friends.
Thank you so much.
Kind regards Ken.
I absolutely love this dish. My mom used to make this very very lovely dish. I love it absolutely dry, fill it into chappatis, drizzle some ketchup on it & eat it like a roll. Yummmmm
Hi, I made this dish last night. It was delicious, but it took an hour or so to cook. I also ended up adding more spices, and more chili Yum! will make it again, but with a slightly different method: adding the meat after the spices, frying it with spices, and then adding tomato. Thanks for sharing.
[…] I tend to cook chick peas as a superÂ easy side dish to a meat preparation and dhal. You can decide how much gravy you want in it. Normally it should have a soupy gravy but my hubby likes it drier.Â […]