Since I published my recipe Kema Pie, It is very popular, and many people ask for more Keema Curry recipes. So I have this traditional Keema Matar (ground meat and peas) curry recipe for you to enjoy.
This Keema curry is very easy to prepare and is perfect for mid-week meals as it can be served in less than 30 minutes.Serve with basmati rice, naan and even mine Bombay Potatoes. It is perfect to make curry pie wrapped in pastry, or add some potatoes and wrap it in filo pastry for quick meat samosa! The possibilities are endless.
raw material
450 g minced lamb
2 onions, thinly sliced
2 bay leaves
4 curry leaves
1 teaspoon crushed garlic
1 teaspoon grated ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
100 g frozen peas
400 ml water
method
Heat a few tablespoons of oil along with bay leaves, cloves, and cinnamon in a large frying pan.
When the spices begin to sizzle, add onion garlic and ginger and fry for a few minutes over medium heat until the onion becomes translucent.
Add minced meat and fry until browned, stirring constantly to break down the meat.
Add the remaining spices to the frying pan, stir and fry for another 5-6 minutes.
Add water and frozen peas and boil again.
Let the curry simmer for 5-10 minutes until the sauce thickens.
Serve and enjoy immediately with the noodles of your choice.
Print out the recipe!
Kema Curry
A super simple keema curry recipe that the whole family will love.
raw material
- 450 G Lamb minced
- 2 onion Very finely cut
- 2 Bay leaf
- 4 Curry leaves
- 1 teaspoon Mashed garlic
- 1 teaspoon Ground ginger
- ½ teaspoon Clove powder
- ½ teaspoon Cinnamon powder
- 1 teaspoon turmeric
- ½ teaspoon Chili powder
- ½ teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 100 G Frozen peas
- 400 Milliliters water
instruct
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Heat a few tablespoons of oil, along with bay leaves, cloves, and cinnamon in a large frying pan.
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When the spices begin to sizzle, add onion, garlic, and ginger. Fry for a few minutes until the onion becomes translucent.
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Add minced meat and fry until browned. Stir constantly to break down the meat.
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Add the remaining spices to the frying pan, stir and fry for another 5-6 minutes.
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Add water and frozen peas and boil again.
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Let the curry simmer for 5-10 minutes until the sauce thickens.
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Serve immediately with the noodles of your choice.
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