Kheema Matar, Indian minced meat curry with peas.

For our Sunday evening family meal, I wanted to cook my minced meat in an original way, so goodbye to Bolognese sauce, lasagna, or shepherd's pie! We love Indian food, but since beef is sacred to Hindus in India, I was surprised by this recipe. Kheema matar is a traditional Indian dish made with minced meat (often lamb or chicken) simmered with peas and a combination of spices. However, beef is actually widely used in the Indian Muslim community, as it's often more economical. It's also eaten in South India and in Christian communities. It's a popular recipe in some Indian households, especially since this fragrant dish is very easy to prepare. Naturally gluten-free, it requires no modifications to adapt to a gluten-free diet, making it an excellent choice for those with intolerances. Kheema matar is ideal for a family meal, served with basmati rice or coconut rice, as I would personally serve it. If you don't know what to do with your minced meat, let yourself be tempted by this quick, delicious and gluten-free recipe that will transport you to India without leaving your kitchen!

Preparation time: 10 minutes

Cooking time 30 minutes

Total time 40 minutes

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

500g of minced beef or lamb
1 chopped onion
2 cloves of chopped garlic
1 piece of fresh ginger (2 cm)
2 diced ripe tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp of turmeric
1/2 tsp of garam masala
1/2 tsp sweet chili pepper (or more to taste)
100g of peas (fresh or frozen )
2 tablespoons of neutral oil
Salt, pepper
Fresh coriander (optional)
4 tablespoons of plain yogurt (optional)

Preparation

1
Heat the oil in a pan, then add the onion, garlic and ginger. Fry until the onion is golden.
2
Add the spices (cumin, coriander, turmeric, sweet chili), mix for 1 minute to toast them.
3
Add the tomatoes, season lightly with salt and simmer until they have broken down.
4
Add the minced meat, mix well and cook over medium heat for 10 minutes.
5
Stir in the peas, a little water if necessary, and simmer for 5 to 10 minutes.
6
Adjust the seasoning, add the garam masala at the end of cooking.
7
Serve hot with basmati rice or coconut rice, sprinkled with fresh coriander if desired. I also add a tablespoon of plain yogurt to temper the spiciness and add a touch of freshness.

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