Keema Mattar Curry


  • 2 lbs. ground beef, browned and fat drained off
  • 3 tablespoons canola oil
  • 2 large onions, sliced
  • 7 pieces garlic, chopped
  • 1 hot green chili, chopped
  • 1 inch stick cinnamon
  • 4 small green cardamoms
  • 1 bay leaf
  • 1 teaspoon garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1½ teaspoons ground cumin
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt
  • 1 cup chopped tomatoes tin or fresh
  • 1 cup green peas

Preparation Method:

  1. Heat the oil in a saucepan and cook onion until light brown.
  2. Add the cinnamon, cardamom, and bay leaf and continue frying for 1 minute.
  3. Add garlic, green chili, salt, red pepper, turmeric, coriander, garam masala and cumin.
  4. Cook all the spices for a couple of minutes over a low heat.
  5. Add browned meat to the onion mixture. Stir well.
  6. Add tomatoes and yogurt and cook over low heat for 20 minutes.
  7. Add peas and cook for 10 minutes.

Variations: You can use potatoes or cauliflower in place of peas; just make sure pieces are the same size so they cook at the same pace.

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