Potato, Pea & Lamb Mince Kheema

Fri, 7 August 2020

Potato, Pea & Lamb Mince Kheema
(Chef: Mindi Keane from Mama Nagi's)

Kheema Mattar is one of the easiest and fastest lamb curries to make. It goes great with rice, naan or chippati bread. Traditionally, this northern Indian specialty would have been served with naan and eaten by hand using the bread to soak up every last drop of the spicy, savoury sauce. Kheema Mattar is often used in Samosas.

Ingredients:
1tbsp olive oil
3 cloves garlic
Thumb tip size ginger
2 green chillies (deseed for less heat)
½ tsp cumin seeds
½ tsp mustard seeds
450g mince lamb or mice beef
1medium onion chopped
½ tsp turmeric powder
1tsp garam masala powder
1tsp salt
2/3 plum tomatoes
2tbsp tomato puree
300g potatoes chopped
150g peas, frozen
3tbsp coriander chopped

Method:
1. Add olive oil into a heavy based pan over medium heat.
2. Add cumin and mustard seeds and cook until the mustard seeds begin to pop.
3. Add chopped onions and sauté for several minutes until the onions have caramelised, add ginger, garlic, green chilli cook for 2 minute.
4. Add, 2tbsp oil into centre of the pan and dry fry the turmeric, garam masala and salt for 30 seconds.
5. Add chopped tomatoes and tomato puree cook for about 5 minutes, stirring constantly.
6. Add minced lamb, stir and cook over medium heat for 5 minutes.
7. Add 4 tbsp water and cook for another 2 minutes, stirring constantly.
8. Add chopped potatoes and frozen garden peas. Mix well and cover with a lid. Cook for 30 minutes over low heat or until potatoes are tender.
9. Turn off heat. Mix well. Sprinkle with coriander right before serving.
10. This is great served with naan, chapati or rice.