Alu Mattar Keema - Potatoes Peas and Minced Meat Curry

 

Alu Mattar Keema

The best keema curry I've had was from the dhaba or truckers' diner in Defense Colony of New Delhi, India. Most often made with minced lamb, this dish can be prepared with any minced meat, i.e. chicken, beef or lamb. It goes well with steamed rice, chapatis or naans.

Ingredients

1 lb. minced meat

2 russet potatoes, diced

8 oz. frozen green peas

3 large onions, minced

1 Tbsp. garlic paste

1 tsp. ginger paste

2 large tomato, diced

4 Tbsp. vegetable oil

2 cinnamon sticks

2 black cardamom pods

4 green cardamom pods

4 cloves

1 tsp cumin seeds 

1 tsp. turmeric powder

2 tsp. Kashmiri mirch or paprika powder

1 tsp. toasted cumin powder

1 tsp. garam masala powder

salt and sugar to taste

1 tsp. ghee

Directions

1. Temper oil over medium heat with cumin seeds, cinnamon sticks, cardamoms and cloves.
2. Add onions and fry until translucent.
3. Add ginger and garlic paste followed by tomatoes and stir-fry until tomatoes break down and oil resurfaces.
4. Add minced meat and stir-fry until meat is browned.
5. Add all the powdered spices and stir well.
6. Toss in the potatoes and stir into the meat and spices.
7. Pour in a cup of boiling water and stir well.
8. Cover and simmer for 40 minutes over medium-low heat until meat and potatoes are cooked.
9. Add green peas, cover and simmer 5 more minutes.
10. Adjust salt and sugar to taste.
11. Garnish with ghee and remove from heat.

Serve over steamed rice, chapatis or naans.