Keema Matar

Name: Keema Matar
Cuisine: Asian, Indian
Ingredients: 1 pound ground meat (such as lamb or beef); 1 cup water; 4 tablespoons butter; 1 large onion, finely diced; 1 small cinnamon stick; 1 star anise pod; 2 bay leaves; Salt; 4 cloves garlic; 1 (2-inch) knob of ginger, peeled and cut into disks; 1 small hot pepper, such as Serrano or japlapeño, finely minced; 1 tablespoon freshly ground cumin seed; 2 teaspoons freshly ground coriander seed; 1/2 teaspoon ground cardamom; 1 teaspoon ground turmeric; 1 teaspoon ground dried chili (such as kashmiri powder, or any other spicy chili powder you'd like, or not spicy if you don't want spice); 1 large beefsteak tomato, cut in half; 1/2 pound shelled fresh peas or frozen peas, thawed; Big handful chopped fresh cilantro

4 steps

Updated at: Thu, 17 Aug 2023 12:45:42 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories1271.8 kcal (64%)

Total Fat86.1 g (123%)

Carbs83.6 g (32%)

Sugars26.7 g (30%)

Protein52.2 g (104%)

Sodium3477.3 mg (174%)

Fiber17.3 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 poundground meat

such as lamb or beef

1 cupwater

4 tablespoonsbutter

1 knobginger

peeled and cut into disks

1hot pepper

small, such as Serrano or japlapeño, finely minced

1 tablespooncumin seed

freshly ground

2 teaspoonscoriander seed

freshly ground

½ teaspoonground cardamom

1 teaspoonground turmeric

1 teaspoonground dried chili

such as kashmiri powder, or any other spicy chili powder you'd like, or not spicy if you don't want spice

1beefsteak tomato

large, cut in half

0.5 poundfresh peas

shelled, or frozen peas, thawed

fresh cilantro

chopped

Instructions

Step 1

1. Combine the meat and water in a bowl and squeeze with your fingers to make a kinda loose meat sludge. Wash your hands and set the meat aside.

Step 2

2. Heat butter in a wok or Dutch oven until melted. Add the onion, cinnamon stick, star anise pod, and bay leaves and cook over medium-high heat, stirring, until onion is deeply browned, about 10 minutes. Add garlic, ginger, and minced hot pepper and cook, stirring, until fragrant, about 1 minute. Add the ground spices and cook, stirring, until fragrant, about 30 seconds.

Step 3

3. Hold the cut-side of one tomato half against the large holes of a box grater with the open palm of your hand against its skin. Grate the tomato directly into the wok, leaving the skin behind. Stir the wok, then add the meat/water mixture and stir again.

Step 4

4. Cook, covered, until the sauce has reduced to a rich gravy, about 12 minutes. Stir in peas and cook for a minute longer, then stir in the cilantro. Serve.

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