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INDIAN COOKERY CLASS
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www.EZPZ.org.uk
| Pic to follow | KEEMA-MATAR - (MINCE AND PEAS CURRY) This dish originates from the Punjab area of India. It is usually eaten as a main dish with Chappattis or Naan bread and sometimes even with a rice dish as an accompaniment. However, in my household the leftovers, the next day, are usually eaten as 'mince-toasties' prepared in the Sandwichmaker - highly recommended ! |
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Ingredients
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½ lb Lean lamb mince
4 oz frozen peas 1 small onion, finely chopped 1 tsp pureed garlic 1 tsp pureed ginger ½ can tinned tomatoes 3 oz Sunflower cooking oil |
1 tsp salt (or to taste) ½ -1 tsp red chilli powder (or to taste) ¼ tsp turmeric powder ¼ tsp garam masala 1 whole black cardamom ½" cinnamon bark 1 clove 1½ glass water |
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METHOD
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| 1) Place the mince, chopped onions, pureed garlic and ginger, salt, chilli
powder, turmeric powder, tomatoes and ½ a glass of water into the saucepan,
cover and leave to simmer (over a medium flame) for about 10 - 15 minutes
or until the water has almost disappeared. Stir the mixture occasionally
to ensure that it is not sticking to the pan - in which case; just add a
dash of water. 2) Once the mince is fairly dry turn the heat up and add the oil and the garam masala, black cardamom pod, cinnamon and clove and stir-fry the mince for about 5 minutes (known as the 'Bhuna' stage) until the mince becomes much darker in appearance and the oil starts to separate - and as usual if the mixture begins to stick to the pan, add a dash of water. 3) Now add the peas and stir-fry these for about 5 minutes. 4) Finally, add about a glass of water and bring to almost a boiling stage and then simmer for about 5 minutes. 5) Garnish with coriander leaves and serve hot. |