Keema Matar

Ingredients

• 450g Keema (minced meat)
• 225g Matar (Peas)
• 1 Onion
• 2 Tomatoes
• 1 teaspoon chopped Ginger
• 1 teaspoon chopped Garlic
• 1 teaspoon Mixed Spice Powder
• ½ teaspoon Red Chilli Powder
• ½ teaspoon Tumeric Powder
• 2 Bay Leaves
• 1 tablespoon Fenugreek (Methi)
• 85g Butter or Ghee
• Salt to taste

Method

1. Fry onion, ginger and garlic in butter until golden brown.
2. Add all ingredients except keema, matar and fenugreek.
3. Fry them for 5 - 7 minutes on a low heat.
4. Add keema and cook for 10 minutes on a low heat.
5. Add matar and cook for a further 10 minutes.
6. Add fenugreek and take from the heat.
7. Serve it hot with rice or chappaties.

Note: This recipe is for frozen peas; if fresh peas are used then add them with the keema and add 100ml of water and cook until tender.