Cooking with B.J

Back to Pakistani Cookery

Keema Mattar


-3/4 cup finely chopped onion
-1 Tbl. finely chopped fresh ginger
-1 tsp. finely minced garlic
-1 Tbl. vegetable oil
-1 Tbl. curry powder
-1/4 tsp. ground cinnamon
-1/2 tsp. ground turmeric
-1/4 tsp. ground coriander
-1/4 tsp. ground cumin
-1 lb. ground meat, such as lamb, beef, or veal
-1 cup chopped fresh or canned tomatoes
-1 Tbl. lime juice
-1 tsp. sugar
-Freshly ground black pepper to taste
-1/4 tsp. crushed hot red -pepper flakes
1 cup peas

Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree.
Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown. Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend.
Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps.
When the meat has lost its raw look, add the tomatoes, lime juice and sugar. Add a generous grinding of pepper and the hot red pepper. Cover and let simmer for 30 minutes.
Add the peas and continue cooking until the peas are tender, 5 to 10 minutes. Serve with rice, cucumbers and yogurt, carrots with yogurt or mint with yogurt.