Minced beef is usually spaghetti or meatballs in our house. This spicier dish gives us a much appreciated change of pace.
Kheema mattar (curried mince and peas)
- 1 teaspoon of cumin seeds
- chillis (as many as you like)
- 1/2 kg (about 1lb) of minced meat
- 1 large onion (diced)
- 2cm of fresh ginger
- 4 cloves of garlic
- 1/2 teaspoon of turmeric
- 2 teaspoons of ground coriander
- tomatoes: either 200g of chopped, tinned tomatoes, or 3-4 fresh tomatoes
- 1 teaspoon of salt
- 1 tablespoon of yoghurt
- 3/4 cup of water
- 4 ounces of peas
- 1 tablespoon of ground almonds
- 1/2 teaspoon of garam masala
- 2 hard-boiled eggs
- fresh coriander leaves
- optional: a small handful of finely sliced red capsicum and chopped, fresh tomato
- Fry cumin seeds until they start to pop, then add the chilli, onion and finely chopped ginger and garlic. Saute, then add the turmeric and coriander
- Add the mince and cook until it is well browned.
- Add the tomatoes with all their juice and cook until you think it looks done – about 10-15 minutes depending on your stove.
- Stir in the salt, yoghurt and the water and cover the pan and cook for another 20 minutes.
- Add the peas and simmer until the peas are tender.
- Just before serving, stir in the ground almonds and simmer for just a couple of minutes. Then stir in the garam masala.
- Transfer to a bowl and arrange the sliced eggs. Garnish with coriander leaves and sliced capsicum and fresh tomato.
- Serve with rice.
The original recipe wants 1.5 tspns ground cumin, but this household seems to like only the seeds. This is one of the few recipes to ask for both cumin seeds and ground cumin, and we just leave the ground cumin out.
Source: Adapted from Classic Indian Cuisine (1995). Edited by Rosemary Moon. Tiger Books: Twickenham.