Indian · serves 2
Keema Matar
Minced meat and peas. Works in a roll, on a pav, or with plain roti.
Ingredients
- 500g chicken or mutton mince
- 1 cup peas
- 2 onions, finely chopped
- 3 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 4 tbsp oil
Method
- Brown the onions well in oil, 10 minutes.
- Ginger-garlic paste, then the mince on high heat. Break up every lump with the spatula.
- Fry until the mince changes colour and starts to catch on the pan — that browning is the flavour.
- Tomatoes, powders, salt. Cook till thick and the oil separates.
- Peas and 1/2 cup water, cover, 12 minutes.
- Garam masala, coriander, lemon.