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Qeema Matar

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Comments 1
Rating 4/5.0
 
Occasion: Any   Total servings: 4-6
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 45 minutes
How to serve: Hot    

Qeema Matar recipe by Sana Ahmed at DesiRecipes.com.
A lovely, deeply flavoured dry curry dish with a pleasant addition of Matar in vegetables.


Keywords: keema, kima, qima, qeema

Ingredients
4 table spoons vegetable oil
75g (3oz) onions, peeled and finely chopped
6-7 medium sized garlicClick to find more about garlic cloves, peeled and finely chopped
750g (1 1/2 lb) minced lamb (minced beef can be substituted)
2.5cm (1 inch) cube fresh gingerClick to find more about ginger, peeled and grated to a pulp
1-2 fresh, hot green chillies, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
300 ml (10 fl oz) water
175-200g (67oz) shelled peas
4-6 heaped tablespoons chopped, fresh green coriander
1 1/4 teaspoon saltClick to find more about salt
1 teaspoon garam masala
1 1/2 tablespoons lemon juice


Preparation
Put the oil in a wide medium sized pan and set over medium high heat.
When hot, put in the onions.
Stir and fry them until they are lightly browned. Add the garlicClick to find more about garlic. stir and fry for another minute.
Now put in the mince, gingerClick to find more about ginger, green chillies, coriander, cumin and cayenne. Stir and fry the meat for 5 minutes, breaking up lumps as you do so.
Add 175ml (6 fl oz) of the water and bring to a boil. cover, turn heat to low, and simmer for 30 minutes.
Add the peas, fresh coriander, saltClick to find more about salt garam masala, lemon juice and the remaining 125ml (4 fl oz) water. mix and bring to a simmer. cover and cook on low heat another 10 minutes or until the peas are tender.
Taste seasonings and adjust the balance of the saltClick to find more about salt and lemon juice if you need to.
Serve hot with garnishing.



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There are 1 comment(s) for this recipe.
by dardebver 5/5 Stars
I read the 1/8 1/4 cayenne pepper as 1.5tsp so mine was too hot..learnt a good lesson here. will only use a pinch next time so should taste better

Tue Apr 20, 2010


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