Keema Matar Indian Minced Chicken And Peas Recipes

KEEMA WITH PEAS

Steps:

• Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
• Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

INDIAN MASALA KHEEMA (DRY SPICY MINCED MEAT)

Steps:

• Gather the ingredients.
• Heat the cooking oil in a wok or deep pan over medium heat.
• Add the cumin seeds and fry for 1 minute or until the seeds stop spluttering.
• Add the onions and sauté till they turn a pale golden color, about 5 minutes.
• Add the garlic and ginger pastes and fry for 1 minute to get rid of the "raw" fragrance.
• Add the coriander, cumin, garam masala, and salt to taste and sauté, stirring almost continuously, until the oil begins to separate from the masala. (When this happens, you know the spices are cooked to perfection.)
• Add the meat to the masala and sauté until browned, stirring often to prevent burning- about 5 to 7 minutes.
• Add the tomatoes , stir, and cook until they are soft.
• Turn off the heat, add the lime or lemon juice, and stir to mix well.
• Garnish with chopped coriander leaves and serve hot.

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Steps:

• In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
• Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

KEEMA MATAR - INDIAN MINCED CHICKEN AND PEAS

Steps:

• Mix ground chicken with cumin, garlic, ginger, red pepper, and tomato paste.
• Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
• Add the chicken and cook until done.
• Add the peas and cook until they are heated through and softened.
• Add salt to taste.
• Serve with rice and garnish with chopped cilantro and hard-boiled eggs.