Kheema Matar (Beef and Pea Curry) You Have To Try

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Kheema Matar (Beef and Pea Curry)

"An smooth and scrumptious curry dish with aromatic spices to warm you up from the inner out. Serve warm with rice or a facet of naan bread."

Ingredients :

2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon curry powder
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
2 bay leaves
1 (16 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon floor cumin
1 teaspoon floor coriander
half teaspoon ground turmeric
half teaspoon salt
1 pound ground red meat
2 cups frozen peas

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

Melt ghee in a big skillet over medium-excessive heat. Add cumin seeds; stir till fragrant and beginning to crackle, approximately 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, till onion begins to melt, about five minutes.
Pour tomatoes into the skillet; stir to combine, approximately 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add pork; cook dinner, stirring with a wood spoon to break up the meat, until not crimson, about five mins.
Reduce warmness to low, cowl, and simmer till flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, approximately 10 mins. For a thicker consistency, increase warmness to medium and simmer curry, uncovered, till sauce reduces, approximately five minutes.

Notes :

Substitute the fats or oil of your choice for the ghee if desired. Use a Thai pepper, serrano pepper, or pass over the chile pepper in case you pick. Substitute 1 half of cups clean chopped tomatoes for the canned if desired.
Substitute floor lamb for the beef if favored.

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