Keema Matar Night

5/5 from 2 Customers

A reassuringly familiar, rich and spicy dish from the north of India…

SERVES: 4

35 minutes

1 hour 10 minutes

3/5

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£8.67

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Keema matar (mince with peas) is the spiced up Indian version of traditional mince and onions or bolognese! The dish is a good example of the ancient principles of Ayurveda, and the medicinal value of spices incorporated into Indian cookery. The savoury lamb, hot chilli and the sweet pungent spices, (cinnamon, cloves, green and black cardamon) all balance each other, creating a harmonious dish said to provide a warming effect on the body, aiding digestion of the meat. We’re serving the dish with some delicious homemade samosas, a fiery carrot pickle, simple veg subji and a cooling mint raita.

Recipe

35 minutes

1 hour 10 minutes

3/5

Serves

4

Effort

Medium Effort

Main Ingredient

Mince

Origin

Popular Style

Indian

Country

India

Whole Spices: Kashmiri chilli, cinnamon, black cardamon

Ground Spices: chilli, Kashmiri chilli, cinnamon, black cardamon, green cardamon, cloves

Garam Masala: cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, coriander leaf

Subji Spices: cumin, brown MUSTARD, mild chilli flakes, turmeric

Raita Herbs: mint, coriander leaf

Pickle Spices: brown MUSTARD, cumin, fenugreek, asafoetida, chilli, garlic, ginger

Samosa Spices: cumin, mild chilli flakes, turmeric, coriander, cumin, black cardamon, fenugreek, fenugreek leaf, cinnamon, fennel, green cardamon, cloves, black pepper

*Allergens listed in CAPITALS

500g lamb mince
2 medium onions
250g floury potatoes
2 large carrots
4 cloves of garlic
Fresh ginger
1-2 green chillies (optional)
200g asparagus or green beans
300g peas (fresh or frozen)
150g natural yogurt (full fat is best)
2 tsp sugar
1 tbsp vinegar (white wine or cider vinegar is best)
Oil for frying (sunflower or vegetable oil is best)
2 tbsp tomato puree
250g plain flour (plus extra for rolling)
Rice to serve

Product Rating (2):

5/5

Amazing - spicing have a pleasant heat and samosas were surprisingly easy to form and fry!

Nicholas Ivin View More

It looks incredible, nice one!

5/5

Keema Marat with Pooris and Jeera rice. This was my first meal from the book and I’m stunned at how good and easy to follow each recipe is. From a Chef of 17 year who’s even worked with India food in the past. A+++

Richard Willis View More

Hooray thanks for such a great review! Glad you find them easy and delicious!

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