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Kheema Matar, Indian Curry of minced meat with peas.

For our Sunday evening meal with the family, I wanted to cook my minced meat in an original way, so exit Bolognese sauce, lasagna or the minced parmentier! We love Indian cuisine a lot but the beef being sacred in the Hindu in India, I was surprised by this recipe. Kheema Matar is a traditional Indian dish made up of minced meat (often lamb or chicken) simmered with peas and a combination of spices. But beef is ultimately widely used in the Indian Muslim community, because it is often more economical. It is also consumed in southern India and in Christian communities. It is therefore a popular recipe in certain Indian homes, especially since this scented dish is very easy to prepare. Naturally gluten -free, it requires no modification to adapt to a gluten -free diet, making it an excellent choice for intolerants. The Kheema Matar is ideal for a family meal accompanied by basmati rice or a coconut rice for my part. If you don't know what to make your minced meat, let yourself be seduced by this quick, delicious and gluten-free recipe that will transport you to India without leaving your kitchen!

Preparation time 10 mins
Cooking time 30 mins
Total time 40 mins
Difficulty: beginner
Servings: 4
Ingredients
  • 500 g of beef or chopped lamb
  • 1 chopped onion
  • 2 cloves of garlic, chopped
  • 1 piece of fresh ginger (2 cm)
  • 2 ripe diced ripe tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 cc of Garam Masala
  • 1/2 cc of soft pepper (or more depending on taste)
  • 100 g of peas (fresh or frozen)
  • 2 tbsp neutral oil
  • Salt, pepper
  • Fresh coriander (optional)
  • 4 CS of plain yogurt (optional)
Preparation
  1. 1
    Heat the oil in a pan, then add the onion, garlic and ginger. Brown until the onion is golden.
  2. 2
    Add the spices (cumin, coriander, turmeric, soft chili), mix 1 minute to roast them.
  3. 3
    Add the tomatoes, salt lightly and simmer until they are melted.
  4. 4
    Add the minced meat, mix well and cook over medium heat for 10 minutes.
  5. 5
    Add the peas, a little water if necessary, and simmer for 5 to 10 minutes.
  6. 6
    Rectify the seasoning, add the Garam Masala at the end of cooking.
  7. 7

    Serve hot with basmati rice or coconut rice, dotted with fresh coriander if desired. I also add a tablespoon of plain yogurt to temper the spicy side and bring a slightly cool touch.

Keywords: Gluten -free Indian Recipe, Kheema Easy Matar, Main meat with pea, Indian Kitchen Home, Gluten -free Indian dish, gluten -free curry, quick gluten -free recipe, gluten -free Indian dinner, gluten free kheema matar
Read it online: https://glutenevasion.fr/recette/kheema-matar-curry-indien-de-viande-hachee-aux-petits-pois/