Keema Mutter (Mince Meat and Peas) Curry is one of my favourite curries, and is popular dish in Pakistani households. So simple to make, it is full of flavour and the contrasting texture of mince meat and garden peas works really well
Serves 4-6 | Preparation Time: 10 minutes | Cooking Time: 30-40 minutes
- 500g Lamb/Beef/Mutton/Chicken Mince
- 2 Medium Onions (sliced)
- 2 Tomatoes (sliced)
- 1/2 cup Passata (Sieved Tomatoes)
- 1/4 cup Chopped Coriander
- 1 tablespoon Garlic Paste
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Haldi (Turmeric Powder)
- 2 teaspoons Salt
- 1 tablespoon Ground Coriander
- 1 tablespoon Garam Masala
- 1/2 cup Yoghurt (lightly whisked)
- 200g Garden Peas in Water (drained, or use fresh garden peas)
- 1/4 cup Olive Oil
- Add the oil to a large pan on high heat, add the onions and saute the onions for about 5 minutes or until golden brown.
- Stir in the spices, salt and garlic paste.
- Mix in the tomatoes, and stir in the passata. Cook on medium/high heat for 5-10 minutes, or until the tomatoes have softened. If the sauce is sticking to the pan, add a few dashes of water and keep stirring the contents of the pan.
- Add the mince meat to the pan, and mix into the sauce carefully.
- Cook for 7-10 minutes, or until the mince meat has browned and released water into the pan. Stir regularly on a medium/high heat.
- Stir in the yoghurt, and add in the drained garden peas. Add one cup of water and stir contents of pan. Turn to a high heat and bring to the boil.
- Allow the curry to simmer on a low/medium heat for 20 minutes, covering with the pan lid. If you prefer a thicker curry, cook for longer, and for a thinner curry, cook for 15 minutes instead of 20 minutes.
- Garnish with coriander.
Serve with chappati/naan/rice 🙂