Doi Keema Matar |
A really easy minced meat curry made with ground lamb, beef or chicken and green peas that tastes great as a stuffing for pita pocket sandwiches or served over steamed Basmati rice or with tortillas/chapatis.
I use my pressure cooker whenever I can to cook meat because it takes less time and seals in all the flavors. If cooking this in a saucepan is more convenient, make sure to simmer over medium heat for at least 45 minutes in Step 10.
Ingredients:
1 lb. minced lamb, beef or chicken
1 cup frozen peas
½ tsp. shah jeera or cumin seeds
1 cinnamon stick
2 large black cardamoms
2 large onions, diced
2 large tomatoes, diced
1 (6 oz.) tub of Greek yogurt
4 Tbsp. vegetable oil
1/2 tsp. turmeric powder
1/2 tsp. Kashmiri mirch or chili powder to taste
1 Tbsp. ginger paste
1 Tbsp. garlic paste
1/4 tsp. Bengali garam masala powder
1 green chili, finely diced
2 cups hot beef or chicken broth
salt to taste
1 bunch mint, minced
1/2 bunch cilantro, minced
1 tsp. ghee or butter
1/2 tsp. sugar
Directions:
- Brown minced meat with salt to taste and set aside.
- Heat oil in a pressure cooker over high heat and sputter shah jeera, cinnamon stick and cardamoms.
- Add chopped onion, green chili and fry until onions turn translucent. Do not brown the onions.
- Add ginger & garlic pastes, turmeric and Kashmiri mirch, stir well and cook for a few minutes.
- Add tomatoes, stir again and cook until tomatoes break down.
- Add browned chicken, along with mint and stir well.
- Turn heat off, add yogurt a tablespoon at a time and stir into chicken.
- Return cooker to medium heat and simmer until oil resurfaces.
- Add half the hot chicken broth, bring to a boil, cover and bring to full pressure.
- Simmer on medium heat for 15 minutes, remove from heat and allow all the pressure to release.
- Adjust salt to taste, stir in sugar and remaining hot broth and stir well.
- Garnish with garam masala, ghee and cilantro and serve with hot basmati rice, naan or tortilla.
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Chumkie.