Keema Matar

I am in love with this dish. I am so in love with it that I want to marry it, except that I am already married. Well, that and I like having an attractive husband and as my father would say about this dish, "I've thrown up better looking things than that."

But he eats Twinkies dipped in catsup so what does he know?

This dish is minced beef or lamb with peas and mint. It sounded like a really bad idea when my husband first asked me to make it. I was of the opinion that mint is strictly for chocolate, ice cream, and bourbon, not freaky meat dishes. But I decided to try it anyway.

And that was just the beginning of the rest of my life.

I serve Keema Matar with plain yogurt (Horizon Cream Top is my new favorite) and naan bread that we buy at the Indian grocery, but you could serve it with basmati rice or Hunza rice.

Keema Matar (Collected from trial and error with several different recipes)

1 tablespoon of olive oil
1 medium onion, diced
3 cloves of garlic, chopped
1 two inch knob of fresh ginger, peeled and chopped
1/4 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon salt
2 tomatoes, roughly chopped
1 1/2 pounds ground beef, lamb, or a mix of both
10 baby carrots cut into quarters
1/2 cup of green peas
1 tablespoon chopped mint (I use dried)
a generous handful of chopped cilantro


In a deep pan heat the oil over medium heat.

Add the onions and ginger and fry until onions are slightly golden.

Add the garlic, turmeric, ground coriander and salt. Fry for a minute or so.

Add the sliced tomatoes and fry for 2-3 minutes, stirring constantly so the spices do not burn.

Add the minced meat and carrots. Brown the meat, breaking up any lumps. This takes about 10 minutes and also breaks your tomatoes into tiny pieces.

(At this point try not to faint from delight at the great smell coming out of your pot.)

Add the fresh cilantro and mint. You can also add a diced fresh green chili now if you like spicier foods. We have a toddler so I skip the heat.

Voila! Keema Matar! It's so easy and quick that it has become our go-to busy night dinner.