Name: Keema Matar Curry Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Bangladeshi
Ingredients: 400g (14oz) Minced Lamb; 50g (1-11/2") Cube Tamarind; 50ml (3 Tbsp + 1 Tsp) Boiling Water; 150g (1 Cup) Onion; 1 (100-125g) Medium Tomato; 4 Cloves Garlic; 4 Green Chilli Peppers; 4 Green Cardamom Pods; 4 Cloves; 1 Cinnamon Stick; 12-18 Curry Leaves; 2 Tbsp Mustard Oil; 1 Tsp Coriander Powder; 1 Tsp Ground Cumin; 1 Tsp Ground Turmeric; 1 Tsp Kashmiri Chilli Powder; 1 Generous Pinch Salt; 1 Tsp Light Brown Sugar; 125ml (1/2 Cup) Lamb Stock (or Water); 2 Tsp Dried Fenugreek Leaves; 175g (11/4 Cups) Frozen Peas; 1 Tsp Garam Masala; Lots of Fresh Coriander to Serve

Bangladeshi

Bowl

Sieve

Colander

Place the tamarind into a bowl and pour over the boiling water, let it soak for 10 minutes then push it through a fine mesh sieve.

Peel the onion, then chop it into a 4-5mm (¼") dice.

Peel the garlic and dice it as finely as you can.

Cut the chilli peppers in half lengthways.

Bash the cardamom pods with the side of a knife to crack them open.

Heat the oil in a wok over a medium-high heat.

Add in the cardamom, cloves, cinnamon stick, green chillies and curry leaves and stir fry them for 30 seconds.

Throw in the diced onion and cook for 3-5 minutes or until they become golden brown.

Add the garlic and tomatoes and cook for another 2-3 minutes.

Turn the heat up to maximum and throw in the minced lamb and fry hard until it is all browned and nicely coloured. This will take around 8-10 minutes.

Reduce the heat to medium and add in the coriander, cumin, turmeric, chilli powder and fenugreek and stir.

Throw in a generous pinch of salt, brown sugar, tamarind and the lamb stock or water and then cook for another 10 minutes, if the curry dries out too much add a little more liquid.

Whilst the curry is cooking place the frozen peas in a sieve or colander and run cold water over them to defrost them.

After the keema has had 10 minutes throw in the peas and cook for two minutes or until the peas have heated through.

Finally, throw in lots of coriander and stir through the garam masala and allow to sit for a couple of minutes before serving.

Keema Matar Curry Recipe

Utensils needed:

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