Quick Keema Matar

Pakistani beef mince and green peas cooked in a concentrated tomato masala for a fast, comforting weeknight meal.

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Keema matar cooks quickly because minced beef has abundant surface area. Browning it before adding tomatoes prevents a watery grey curry and creates a savoury base for the sweet peas.

Ingredients

• 750 g Beef mince (15 to 20 percent fat)
• 1.5 tsp Fine salt (divided)
• 3 tbsp Neutral oil
• 1 large Onion (finely chopped)
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 400 g Ripe tomatoes (finely chopped or crushed)
• 2 tsp Ground coriander
• 1.5 tsp Ground cumin
• 1 tsp Kashmiri chilli powder
• 0.25 tsp Ground turmeric
• 250 g Frozen green peas (no need to thaw)
• 150 ml Hot water
• 0.75 tsp Garam masala
• 2 Green chillies (sliced; optional)
• 25 g Fresh coriander (chopped)
• 20 g Fresh ginger (cut into matchsticks)
• 1 tbsp Lemon juice

Step-by-step method

1. Break the cold mince into large pieces and season with 1/2 teaspoon salt. Mix the ground coriander, cumin, chilli and turmeric in a small bowl before heating the pan.
2. Heat 1 tablespoon oil in a wide heavy pan over high heat. Add the mince in one layer, leave undisturbed for 90 seconds, then break it up and cook for 6 to 8 minutes until browned and no pink remains.
3. Transfer the mince to a clean bowl. Add remaining oil and onion to the pan, lower to medium and cook for 6 minutes until golden. Add ginger and garlic and stir for 45 seconds.
4. Add the mixed spices with 2 tablespoons water and stir for 30 seconds. Add tomatoes and remaining salt and cook for 6 to 8 minutes until pulpy and oil appears at the edges.
5. Return the mince with any juices, add hot water and simmer uncovered for 5 minutes. The beef should reach at least 71°C because it is minced meat.
6. Stir in frozen peas and cook for 4 to 6 minutes until bright green and tender. Keep the pan uncovered so the masala remains concentrated rather than soupy.
7. Add garam masala, optional green chillies, half the coriander and half the ginger. Taste and adjust salt, then stir in lemon juice off the heat.
8. Rest covered for 5 minutes and garnish with remaining coriander and ginger. Serve with chapati, naan or plain rice; cool leftovers quickly and refrigerate within 2 hours.