Keema Matar is an Indian dish made from ground veal and beef with green peas and spices.
Votes: 4
Time: 35 min.
Complexity: average
Servings: 4 - 6
Complexity: average
Servings: 4 - 6
Keema Matar is an Indian dish made from ground veal and beef with green peas and spices - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g of ground veal
- 225 g lean ground beef
- 2 tablespoons of vegetable oil
- 1 chopped onion
- 2 large cloves of garlic, minced
- Salt and ground black pepper
- 2 firm ripe tomatoes, diced
- 1 tbsp. minced ginger or 1 tsp. ground ginger
- 1 teaspoon spice mix Garam masala
- 1 teaspoon chopped fresh hot green chili pepper
- 3 cups frozen green peas
- Juice of 1 lemon
- 2-3 tablespoons chopped fresh cilantro
- Indian flatbreads (roti) or tortillas as an addition
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Recipes with similar ingredients: minced veal, ground beef, onions, garlic, tomatoes, ginger root, garam masala, chili pepper, peas, lemon juice, wheat flatbreads, cilantro
Cooking the dish according to the recipe:
- Heat oil in a nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the veal, beef, and salt and pepper to taste and cook, stirring, until the meat is no longer pink.
Add the garlic, tomatoes, ginger, garam masala, and chili pepper and cook, stirring, for 5 minutes. Add the peas and continue cooking over medium heat, stirring occasionally, for another 10 minutes, until the flavors meld.
Add lemon juice and cilantro and adjust the seasonings, adding more if needed. Transfer to a bowl and serve with warm roti or tortillas, or spoon the keema into the center of a flatbread and roll it up like a burrito.
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