A Keema Matar – It Means No Worries

Step 1

Place the: oil, cardamon, cumin seeds, bay leaves, cinnamon stick, cloves and peppercorns in a large pan and heat through for a couple of minutes over medium heat. When the seeds start to split and burst remove all the ingredients from the oil and discard - leaving just the flavour infused oil in the pan.

Step 2

Next add the onion and gently from for around 5 minutes until softened - but not browned. Add the garlic, ginger and chillies and cook for a further minute. Now add all the dried spices, cook & stir for another minute.

Step 3

Add the meat of your choice, turn up the heat a little and brown the meat. TIP: Keep the meat moving and break up the meat as you go with a fork to make sure you don't have any lumps. Stir/fork/fry for about 15 minutes.

Step 4

Add the water and chopped tomatoes and stir through, cook for another 5 minutes or so and then add the peas and continue to cook on a medium/hi heat for 2 or 3 minutes.

Step 5

Finally add half fo the chopped coriander leaves (and stalks if you have them) - stir through and serve immediately. Garnish with the rest of the coriander.