Kheema Mattar - Fabulous!
Kheema Mattar – Fabulous!
By Tony DeLorger © 2011
Kheema Mattar is a minced beef curry with green peas. Sounds plain and perhaps not traditional, but it is. This curry is one of my own recipes that has taken some years to perfect. The flavour is quite unique and addictive and I’m sure if you give it a go, you’ll love it.
Add-120ml ghee or oil to a hot pan.
Add- 500g quality beef mince- cook til change colour and drain, then remove.
Chop Finely- 2 onions (200g), 1inch nob of ginger (70g), 1 large garlic clove (30g or 1 tsp paste). Fry in remaining oil and juices til golden.
Add Spice Mix- ½ tsp black pepper (4g), flat tsp ground cloves (5g), ½ tsp ground cardamom (4g), 1 tsp ground cinnamon (8g), 1 bay leaf, 1 tsp ground cumin (8g), 1 tsp ground coriander (8g), 1 tsp ground turmeric (8g), 1 tsp chilli powder (8g) or to taste, 3 tbs dried mint flakes (36g), 3 tsp beef stock powder (16g), 1 tsp salt (8g).
Cook- spices til fragrant (2-5 min)
Add- 250g chopped tomatoes, 3tbs tomato paste and cook for 2min.
Add- meat plus water to cover (up to 2 cups, to keep it moist while cooking)
Cook- Bring to boil then reduce to simmer and cook about 15min.
Add- 200g frozen green peas.
Simmer til thickened and tender, stir occasionally.
Serve with Basmati rice, ‘Apple and Sultana Raita’ and pappadams.
Peel and chop 2 apples to 2cm pieces. Mix 1 cup of plain yoghurt and 1 cup of sour cream add 1 heap tsp of caster sugar and some chopped mint leaves. Blend well and add apples and ½ cup of sultanas. Serves four people- Enjoy!
Indian food offers such a wonderful variety of flavours and experimentation is half the fun in developing recipes. This is definitely a favourite. I hope you enjoy it.