Mince Meat Curry with Peas (Keema Matar) 🌶 🇮🇳

A pack of not so inspiring mince meat from the supermarket can be turned into a very tasty curry with some Indian pantry ingredients which I think no home cook should do without.  I am talking about dry spices such as cinnamon sticks, green cardamom pods, bay leaves, ground turmeric, ground coriander, chilli powder and garam masala used in this recipe.  Purchase them in small quantities and keep them in air tight containers labelled with expiry date.  The more you use them, the more ways you'll find using them, believe me.  This curry which can be made with beef or lamb mince is scrumptious and a guaranteed crowd pleaser.  Any leftover can be kept in the fridge and reheated again.  Like most curries, it tastes even better the next day with the flavours having developed over time.  Serve with basmati rice or roti.

Serves 6

INGREDIENTS

• 500g / 1lb 2oz beef or lamb mince
• 2 tablespoons vegetable oil
• 1 onion (about 170g / 6oz), finely chopped
• 5-6 garlic cloves, peeled
• 25g / 1oz fresh ginger, peeled and roughly chopped
• 2 tablespoons water (to make the ginger & garlic paste)
• 1 cinnamon stick
• 4 green cardamom pods
• 2 bay leaves
• 1 teaspoon ground turmeric 
• 1 tablespoon ground coriander
• 2 teaspoons chilli powder*
• 2 tablespoon tomato paste
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 cups water
• 2 medium potatoes, peeled and cut into cubes
• 1 teaspoon garam masala
• 1 cup green peas, thawed
• coriander leaves, for garnishing

*I recommend Kashmiri chilli powder for its brilliant red hue and subtle heat.  You can substitute chilli powder with paprika if you don't like the heat at all.

METHOD

1. Place ginger, garlic and 2 tablespoons water in a small food processor.  Process into a paste.
2. Heat oil in a large heavy based pan or balti dish over medium heat.  Add cinnamon stick cardamom pods and bay leaves and fry for 30 seconds.  Add onion and cook, stirring, for 2 minutes or until softened.  Stir in the ginger and garlic paste.
3. Turn the heat up to medium high.  Add the meat and spread it out with a spatula.  Let the meat brown on one side before tossing and combining it with the onion mixture.  Continue to cook and stir until the juices released from the meat have evaporated.
4. Add the turmeric, coriander and chilli powder.  Stir to combine.  Reduce heat slightly to prevent the spices from burning.
5. Stir in the tomato paste, salt and sugar.  Continue to cook, stirring, for 1-2 minutes to combine.
6. Add potatoes and garam masala.  Stir to combine with all ingredients.
7. Add in 2 cups of water.  Cover and reduce heat to low.  Let simmer for 20 minutes or until the potatoes are tender and the sauce has thickened.  Uncover to check and stir ingredients half way through.  Add more water if it appears to be drying out too much.
8. Stir in the green peas until heated through.  Have a taste of the sauce and adjust seasoning if necessary.  Remove and discard cinnamon stick and bay leaves.  Garnish with coriander leaves.