Classic Keema Matar

1 hourServes 8–10

A Bengali-style minced meat curry with peas, aromatic whole spices, and ground spices simmered until the gravy thickens.

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prepPeel and slice 4 medium onions
150 ml oil	Heat oil, bloom whole spices	Add mince, stir over high heat until browned, cover 5–8 min	Add ground spices & fenugreek, fry 8–10 min over medium heat	Add water, bring to boil	Add peas, boil 8–10 min, simmer 5 min until peas cooked & gravy thickens
4 bay leaves
4 cardamom pods
3–4 cinnamon sticks
2 star anise petals
4 medium onions, sliced
2 tsp minced ginger	Add onions, ginger, garlic & salt; cover, cook 8–10 min until golden
2 tsp minced garlic
1.5–2 tsp salt (adjust to taste)
1 kg mutton mince
1 tsp turmeric powder
1.5 tsp chilli powder
1 tsp coriander powder
1.5 tsp cumin powder
2 tsp mixed curry powder
1 tbsp dried fenugreek leaves (methi leaves)
1 pint / 570 ml water
150 g frozen peas

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