Minced meat somehow doesn’t get the credibility it should. It’s pretty versatile and can be used for various curries and snacks.
The key part is to ensure that it’s not too minced. It should have enough texture for it to be enjoyed. In India I used to ensure that the local butcher actually hand minced it, instead of the machine minced powder that is commonly sold nowadays. However, in US I managed with what I get in the store :)
- 200 gms keema (I used goat meat you can go ahead with lamb or beef)
- Half cup peas (I used the frozen ones)
- 1 large onion finely chopped
- 1 large tomato coarsely chopped
- 1 tbsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tbsp. chili powder
- 1 tsp. garam masala powder (make your own, see here)
In a mixing bowl combine all ingredients other than the peas, oil and garam masala powder.
Heat oil in a pan and transfer the above mixture. Fry it on a high heat for about 5 mins. The mixture should start releasing water. Cover and cook till it is almost dried. The meat should be done by this time.
Now add the frozen peas and cook for another one minute. If you are using fresh peas add along with keema. Turn off the heat. Sprinkle garam masala powder and you are done.