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It actually does experience like forever since I've sat down to write up a recipe. I've had a close family wedding then many family unit gatherings in the space of the terminal two weeks, that I feel similar I need time to myself to recover and get back into food blogging way! I know many of you lot have been waiting for me to share this Classic Keema Matar recipe, I'm pleased to say I've finally sat down to write it upwardly for you good folk.

Keema/Kima, as nosotros telephone call it in Bengali, is a staple back-scratch in many Bangladeshi and Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other existence Aloo Keema (mince with potatoes). Both curries tin can exist made following this recipe, simply supersede the peas with potatoes.

Growing up keema (mince) was cooked ofttimes in our firm, it was one of my 2d eldest blood brother's most favourite things to swallow and in fact, even so is. He hated lamb/mutton meat, but strangely enough loved eating the mince (I approximate it had something to exercise with the texture of the cut meat), so my mum lovingly prepared this dish for him, which is why Classic Keema Matar was so pop whilst growing upward.

I set my mince in different ways when I cook; sometimes I dark-brown the mince off get-go and then add onions, garlic, tomatoes etc. (this is the method I utilise when I don't want to add extra oil to the mince, often for my lasagnes) but in this recipe I accept cooked off the onions, ginger and garlic in oil first and so added the mince. It's important to cook the mince uncovered when calculation it to the onions like this, to stop it from clumping together. At that place really is no right or wrong fashion, you tin can choose to cook information technology whichever style you adopt, as long as the end dish tastes good.

You can utilize either mutton or lamb mince for this dish, I usually use mutton because that's normally what I have at home. In that location is a slight difference in gustation, mutton unremarkably has a strong 'meaty' or 'gamey' sense of taste, to avoid this gustatory modality my mum used to boil her mince beforehand and then cook it. I'm just also lazy for that, and so don't bother but you may do so if y'all want to, just make sure you add a little actress oil, as the boiling process will eliminate the natural fatty from the mince itself.

I don't normally, just on this item occasion decided to add together a couple of star anise petals, because I wanted to give the dish a unique aroma. You can choose to leave them out if you're not slap-up on the subtle aniseed taste they add to dishes.

If you lot've followed whatever of my other recipes you lot'll know I'm a BIG FAN of fenugreek (methi) seeds/leaves and adore calculation it to my meat and chicken dishes, I even apply it in a special fish curry I cook. Calculation dried fenugreek leaves gives meat dishes a superior taste in my opinion, it simply makes everything BETTER somehow! If you lot are able to get hold of stale fenugreek leaves, use them for this recipe.

Yous can follow this recipe and tweak it to requite you many dissimilar variations; try adding peas and potatoes together, or add sliced peppers or even canned chick peas. If y'all want to be actually daring, try calculation a whole scotch bonnet pepper for a fiery kick! How most some (s)hatkora (citrus macroptera) if you like this? You can finely slice a few pieces and add that to the curry too to requite it a Sylheti twist!

I'm hoping for lots of photos of this dish to be sent in because I take had a lot of requests for the recipe on my Instagram business relationship, don't forget to tag me when y'all upload your photos to your accounts. Here'south hoping this Classic Keema Matar becomes another favourite with you lot all!

Serves 8 – 10

You lot will need: forClassic Keema Matar

1kg mutton mince
150ml oil
4 onions
4 bay leaves
four cardamom
3 – 4 cinnamon sticks
ii star anise petals
2 tsp ginger
ii tsp garlic
one.5 – 2 tsp table salt (adjust to your preference)
ane tsp turmeric pulverization
one.5 tsp chilli powder
1 tsp coriander pulverization
1.five tsp cumin powder
2 tsp mixed back-scratch powder
one tbsp dried fenugreek leaves (methi leaves)
1 pint of h2o (for the final boil)
ane cup of frozen peas

Method:

Start past peeling slicing iv medium sized onions.

In a saucepan, heat 150ml of oil.

In one case the oil is hot add all the whole spices; 4 bay leaves, 4 cardamom pods, 3 – 4 cinnamon sticks and two star anise petals.

Once the spices have released their aromas add together the sliced onions, ii tsp of minced garlic, two tsp of minced ginger….

….and i.v – two tsp of salt.

Requite all the ingredients a proficient mix, encompass the saucepan and leave to cook over a low – medium flame for about eight – ten minutes, till the onions become translucent and aureate in color.

Once the onions are soft and translucent, add the mince.

Cook the mince over a high estrus, stirring continuously to preclude clumps forming.

Once the mince looks brown all over (top right photo), comprehend the saucepan again and let it cook for v – 8 minutes.

The mince may look dry out at this stage, that'south fine as nosotros are going to exist adding ground spices and don't desire too much liquid in the pan, to allow the spices to fry properly.

Add one tsp turmeric powder, 1.5 tsp chilli pulverization, one tsp coriander powder, 1.5 tsp cumin powder….

….2 tsp mixed curry powder and 1 tbsp of dried fenugreek leaves.

Mix the spices and permit to fry for a 8 – 10 minutes over a medium flame. This will not only aid the spices to release their taste/aroma, it volition also help any large bits of onion to intermission downward farther.

After this time is up, add water for the concluding boil. I added 1 pint of cold water, however if y'all like your back-scratch gravy to be very loose, y'all may add more than this.

Bring the curry to a boil and add together 1 cup of frozen peas just as the curry reaches boiling signal.

Allow the curry to boil for 8 – ten minutes over a high estrus, then simmer gently for v more than minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little.

You may garnish the curry with coriander leaves or leave information technology plain.

Serve the keema matar with apparently basmati or how about some Jeera rice? Alternatively, make some chapatis or naans to get with it!

Archetype Keema matar

• 1kg mutton mince
• 150ml oil
• 4 onions
• 4 bay leaves
• iv cardamom
• 3 - 4 cinnamon sticks
• 2 star anise petals
• 2 tsp ginger
• 2 tsp garlic
• 1.5 - 2 tsp salt (adjust to your preference)
• 1 tsp turmeric pulverization
• 1.5 tsp chilli powder
• ane tsp coriander powder
• 1.5 tsp cumin powder
• 2 tsp mixed curry pulverization
• one tbsp dried fenugreek leaves (methi leaves)
• 1 pint of water (for the terminal eddy)
• 1 loving cup of frozen peas

1. Start by peeling slicing iv medium sized onions.
2. In a saucepan, heat 150ml of oil.
3. Once the oil is hot add together all the whole spices; 4 bay leaves, 4 cardamom pods, 3 - iv cinnamon sticks and 2 star anise petals.
4. Once the spices accept released their aromas add the sliced onions, 2 tsp of minced garlic, ii tsp of minced ginger....
5. and 1.5 - 2 tsp of salt.
6. Give all the ingredients a good mix, cover the saucepan and leave to cook over a low - medium flame for about 8 - 10 minutes, till the onions get translucent and gilt in colour.
7. Once the onions are soft and translucent, add the mince.
8. Cook the mince over a high heat, stirring continuously to forbid clumps forming.
9. Once the mince looks chocolate-brown all over (top right photo), embrace the saucepan again and allow information technology cook for 5 - 8 minutes.
10. The mince may expect dry at this stage, that's fine every bit nosotros are going to exist adding ground spices and don't want too much liquid in the pan, to let the spices to fry properly.
11. Add 1 tsp turmeric powder, i.five tsp chilli powder, 1 tsp coriander powder, i.5 tsp cumin powder....
12. tsp mixed curry powder and 1 tbsp of stale fenugreek leaves.
13. Mix the spices and allow to fry for a viii - x minutes over a medium flame. This will not only help the spices to release their taste/odor, information technology will as well aid any big $.25 of onion to break down further.
14. After this time is up, add water for the concluding eddy. I added 1 pint of cold water, nonetheless if you lot similar your back-scratch gravy to be very loose, you may add more than this.
15. Bring the curry to a boil and add together 1 cup of frozen peas only equally the curry reaches boiling point.
16. Allow the curry to boil for 8 - 10 minutes over a high heat, then simmer gently for 5 more minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little.
17. Yous may garnish the curry with coriander leaves or leave information technology obviously.
18. Serve the keema matar with plain basmati or how about some jeera rice? Alternatively, make some chapattis or naans to become with information technology!

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Source: https://www.afeliaskitchen.com/classic-keema-matar/

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