Keema Matar (Mince With Peas) Pakistani Food Recipe

Keema Matar is the curry you’ve never heard of. Keema Matar (Mince With Peas) Pakistani Food Recipe is one of my favorite recipes in the beef meat. Because it is very tasty to eat and very delicious taste when I am eating with Naan. Because with Naan this recipe yummier and tastier. One that you really need to make. It’s the fastest way I know to get a lamb curry on the table. And I like lamb curry on my table.

When you are making this at your home then your family and your kids eat more than other days. because they taste of this recipe is outstanding. I am sure says that it is a delicious recipe. It’s a house favorite. Has been for years. I probably make this curry more than most. But remember – there’s a lot of curries on this blog. So don’t think I make this once a week. I don’t make anything once a week.

Keema is ground meat in Urdu & Hindi language. Matar is peas. Keema Matar. Ground lamb with peas. It’s way better than it sounds. Wrap it up in a lush restaurant-style sauce and it’s good living.

Keema Matar Like Restaurant Style:

Almost all the recipes on the internet are traditional style. Even if they say restaurant style. Confused? You are not alone. Messed me up. Badly.

I struggled with this for years. So you don’t have to. Turns out it’s not ingredients. It’s technique. And the technique is completely different.

It’s clear on the globe kitchen. If it says restaurant-style it’s restaurant-style. Done the way they do it in restaurants. If it doesn’t say restaurant style it’s traditional. Both are great. In their own ways. Depends on what you’re after.

It’s not hard to cook restaurant-style. Just need to get your head around it. Takes a lot of prep though. Can’t just come home after work and start from scratch. You have to walk the walk.

How To make Keema Matar (Mince With Peas) Pakistani Food Recipe Step By Step Instructions:

Ingredients:

For Onion Paste:

Finely chopped onion ( 2 cups)
Vegetable or cooking oil ( 2 tablespoons)
Water (1 cup)

For Spices Mix:

Cumin Seeds ( one tablespoon)
Coriander Powder ( two tablespoons)
Turmeric Powder ( one tablespoon)
Kashmiri Chili Powder ( one tablespoon)
Kasoori Methi, Dried Fenugreek ( one tablespoon)
Salt (as required)

For Keema Matar:

Beef Mince ( one kilogram)
Vegetable oil ( 4 tablespoons)
Ginger Garlic Paste ( 2 tablespoons)
The spice mixture ( to see the above)
Tomato Paste (2 tablespoons)
The onion paste ( to see the above)
Tamarind Paste ( 1 tablespoon)
Peas (1 cup)

How To Cook It:

The onion paste:

Place the onions in a microwave-safe dish and cover with cling wrap.
Do yourself a favour.
Punch a couple of holes in the wrap to let the steam escape.
Microwave at 70 percent until the onions are soft and translucent.
This takes about 10 minutes in an 1100 watt microwave oven.
Remove the onions from the microwave.
Be careful.
They will be hot.
Let them cool slightly.
Place the onions,
2 tbsp vegetable oil and 1 cup of warm water in a blender and puree until smooth.
This is your onion paste

For Keema Matar Instructions:

In a small bowl, combine the cumin, coriander, turmeric, Kashmiri chili powder, kasoori methi and salt. This is your spice mix.
Cook Peas until then it s becomes to tander
Heat 4 tbsp vegetable oil in a pot over medium heat until it shimmers.
Add the garlic ginger paste. Cook, stirring, until the garlic ginger paste stops spluttering. You’ll see what I mean when you do it.
Turn the heat to medium low. Add the spice mix. Stir continuously until it starts to smell really good (about 30 seconds).
This is called blooming the spices. It’s a key Indian & Pakistani cooking technique. Watch it carefully. If it looks like it’s sticking or burning lift the pan from the heat. If the spices burn you need to start over. No way around that.
Add the diluted tomato paste and stir to combine. Turn the heat up to medium. Cook for 1 minute.
Add half the onion paste and turn the heat up to medium high. Stir to combine. Cook for about a minute. Add the rest of the onion paste and stir again.
Cook, stirring occasionally for about 4 minutes. Don’t worry if it looks dry. You can add a bit of water at the end.
Turn the heat down to medium low. Stir in the tamarind paste. Cover and simmer for another 5 minutes. Add the pre-cooked keema.
Simmer to heat the keema through. Add the peas. When the peas are warmed through you are good to go.
If the curry is a bit thick add a bit of water or chicken stock and stir. Taste for salt and adjust as needed.
Garnish with a of green coriander if desired.