Keemar Mattar (Mince & Pea Curry)
Posted by Unknown on Sunday, April 4, 2010
Thanks to "Dr Howard" from Foodie Forums for posting this recipe. Its a reasonably common recipe but I had not come across it before. I have a made a few changes but its basically the same. A mate and I used to enjoy a Savory Mince "one pot dinner" packet meal from the supermarket, I always wanted a recipe that replicated the meal but was made from scratch, not using a packet pre-mix! This comes pretty close to it, but of course using all fresh natural ingredients instead of a packaged pre-mix, it is also much better.
Ingredients:
- 1kg beef mince
- ~300g green peas (fresh or frozen)
- 2 x large onions (finely chopped)
- 2 fresh chillies (chopped)
- 8-10 cloves of garlic (minced or finely chopped)
- 1 tblsp grated ginger
- ~8 dried curry leaves
- 1 tsp black mustard seeds
- 2 tblsp Garam Masala (Make your own - its easy and worth it)
- 1 cinnamon stick
- 3 tbsp tomato paste
- 2 tblsp peanut oil
- 2-3 cups beef or chicken stock
- Fresh coriander (chopped)
In a heavy based saucepan or casserole dish, heat the oil. Add the curry leaves and the mustard seeds and fry until the mustard seeds start to pop. Turn the heat down a little and add the onion, garlic and ginger. Fry until the onion softens and starts to color. Add the garam masala and fry for a minute until fragrant. Add 2 tblsp of the tomato paste and fry for another minute.
Add the mince and fry until it browns. Add the cinnamon stick, the remaining 1tblsp of tomato paste and enough stock to barely cover.
Cook for 1/2 hour with the lid on stirring occasionally. Add the chilli and cook uncovered for another 1/2 hour or until most of the liquid has reduced. Add the peas and chopped coriander(save some for garnish) cook for another 5min.
Serve with rice or mash potatoes. Leftovers are also great on toast as a quick snack.
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