Description
Spicy keema matar curry brings Indian home-cooking magic to your dinner table, blending ground lamb with sweet green peas in a richly seasoned sauce. Hearty flavors and aromatic spices invite you to savor each comforting, delicious bite of this classic North Indian dish.
Ingredients
Scale
Meat and Protein:
- 1 1/2 lbs lean ground beef (85/15 or 80/20)
- 1 cup baby peas (frozen or canned)
Vegetables and Aromatics:
- 2 medium Yukon Gold potatoes, peeled and diced (1/2-inch)
- 1 large onion, peeled and quartered
- 4 cloves garlic
- 1 green chile (Serrano or Birds Eye)
- 2 tablespoons ginger paste
Spices and Liquids:
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon ground fenugreek
- 1/2 teaspoon kosher salt
- 14 ounces (414 milliliters) unsweetened coconut milk
- 14 ounces (414 milliliters) diced tomatoes, drained
Instructions
- Craft a fragrant foundation by transforming onions, ginger, garlic, and green chile into a silky, aromatic purée using a food processor.
- Activate a deep skillet over medium flame, introducing ground beef and searing until rich golden-brown edges emerge.
- Integrate the prepared onion mixture alongside vibrant spices – curry powder, Kashmiri chili powder, fenugreek, and salt – allowing flavors to meld and intensify for several minutes.
- Introduce diced potatoes, creating a textural canvas, then cascade coconut milk and tomatoes into the simmering landscape.
- Reduce thermal intensity, allowing the curry to gently bubble and transform, occasionally stirring to prevent adherence and ensure even cooking.
- When potatoes soften and liquid reduces, incorporate baby peas, creating a verdant burst of color and freshness.
- Cover the skillet momentarily, permitting peas to steam and harmonize with the robust sauce.
- Perform a final seasoning assessment, calibrating salt and spice levels to personal preference.
- Present the aromatic keema matar atop steamed rice or alongside warm, pillowy flatbread, inviting diners to explore its rich, complex profile.
Notes
- Adapt the spice level by adjusting the amount of green chile and Kashmiri chili powder for those with different heat tolerances.
- Use ground lamb or turkey as alternative protein options for variety and dietary preferences.
- Enhance the curry’s depth by toasting whole spices like cumin and coriander seeds before grinding for a more complex flavor profile.
- Create a lighter version by using low-fat coconut milk and lean ground meat, making it suitable for health-conscious individuals.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 85 mg