Keema Matar
Spices suck up the gravy! Spicy curry with wild flavors of ground lamb and green peas
Description
Curry with little gravy and strong punch, stir-fry-simmering minced mutton (Mutton Keema) and green peas (Matar) with onions, tomatoes, and strong spices while evaporating moisture.
Restaurants serving Keema Matar
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Minced mutton
- Green peas
- Onion
- Tomato
- Cumin seeds
- Garam masala
- Chili powder
- Garlic ginger paste
Instructions
- Heat oil in a pot, fry cumin seeds, cinnamon, cloves; slow-fry minced onions until caramelized, add garlic-ginger paste and tomatoes.
- When tomatoes crumble into a paste, add and fry turmeric, coriander, chili powder, garam masala.
- Toss in minced mutton, fry firmly until meat fat and spices separate; add green peas and a little water at the end, simmering until moisture evaporates to finish.
Learn more Spice, substitutes, tips
Key spices
Intense earthy aroma of cumin and garam masala and meat smell
Substitutes at Japanese supermarkets
Mixed minced meat or minced chicken (sub with easily available minced meat from super)
Pairing
Chapati、Garlic Naan
Trivia
[Hardcore] 'Keema' means minced meat, 'Matar' means green peas. In Japan, chicken or pork is mainstream for Keema Curry, but in authentic India (especially North), subjugating mutton's wildness with spices is considered the most delicious.
Eating tips & etiquette
[Unique Eating] Since it's a curry with little moisture, 'pinch' the minced meat with a chapati and bring it to your mouth without spilling!
Allergen
Mutton (depends on meat used)