Keema matar met paprika

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Crush the mustard seed, cumin seed, and pepper corns in a mortar and pestle. Prep the aromatics as mentioned. Grate or finely dice the tomatoes. Add the ground beef to a bowl and mix in about a cup of water. Mix the beef until it is smooth and all the clumps are broken up, see the video for the texture I am looking for.

Step 2

Set a pan over medium heat, add a drizzle of oil, enough to cover the pan. Once hot, add the cinnamon stick, cloves, peppercorns, mustard seed, cumin seed and bay leaf. Toast for 10-20 seconds until fragrant, being careful not to burn. Add the aromatics (onion, garlic, chilis, salt) and cook down for 5 to 8 minutes, stirring occasionally.

Step 3

Stir in the ground spices (chili powder, turmeric, and garam masala) along with a sprinkle of salt and cook for another 30 seconds. Add the tomatoes and cook for 5 minutes.

Step 4

Turn the heat to high, add the ground meat with another little sprinkle of salt, and break apart while frying for about 8 to 10 minutes until cooked through.

Step 5

Turn the heat to low, toss in the peas and stir in until cooked through.

Step 6

Turn the heat off. Add the lemon juice, and a sprinkle of garam masala. Taste it, add more salt as needed.

Step 7

Serve with rice, roti, or however you want to do it. Garnish with fresh cilantro