Keema Aloo Matar with Chapatis and Onion Bhajis

Yields: 4

Preparation time: 15 mins

Cooking time: 40 mins

Ingredients

  • 500g minced lamb or beef
  • 2 medium potatoes, peeled and diced into 2cm cubes
  • 200g frozen or fresh peas
  • 2 onions, finely diced
  • 1 tin chopped tomatoes
  • 4 cloves garlic, minced
  • 2cm fresh ginger, grated
  • 1 tsp each cumin, coriander, turmeric, garam masala
  • 1 tsp chilli powder (or to taste)
  • 1 tsp salt
  • Fresh coriander to finish
  • Chapatis and broccoli to serve

Directions

  • Heat oil in a large wide frying pan or karahi over medium-high heat. Add the onions and cook for 8-10 minutes until deeply golden.
  • Add the garlic, ginger and all the spices. Stir-fry for 2 minutes until fragrant.
  • Add the minced meat, breaking it up with a spoon. Cook on high heat for 5-7 minutes until browned all over with no grey bits remaining.
  • Add the diced potatoes and stir to coat in the spiced mince. Pour in the chopped tomatoes and 100ml water. Season with salt.
  • Cover and cook on a medium-low heat for 20 minutes, stirring occasionally, until the potatoes are tender.
  • Add the peas and cook uncovered for a further 5 minutes until most of the liquid has reduced and the keema is thick and rich.
  • Finish with fresh coriander and serve with warm chapatis, broccoli, and onion bhajis if making.

Category: Curry

Cuisine: Indian

Tags: Beef • Chapati • Curry • Indian • Lamb • Mince