We tried this keema matar recipe from Shubhra Ramineni’s Entice with Spice cookbook, except that we substituted minced bison for minced lamb. First, using a high-walled stainless steel skillet, turn on medium heat without oil and then add 1 lb minced lamb (here, minced bison). Saute until browned, then drain the fatty liquid (it will be about ¼ cup) and discard the liquid. Scoop out the cooked minced meat and set aside in a bowl. Wipe out the skillet. Second, add 2 Tbsp neutral vegetable oil on medium heat, then when shimmering, add 1 dried finger-length chili pepper (we used a frozen dried one and removed the seeds), torn into 2-3 pieces, then add ½ tsp each cumin seeds and black mustard seeds, sautéing frequently until cumin seeds turn brown and mustard seeds pop (about 10 seconds). Quickly add 1 Tbsp each minced garlic and microplaned ginger, 1 small onion (diced), ½ cup green peas (we used frozen), and 2 fresh finger-length chili peppers, cut in half lengthwise (we used 2 frozen, seeded jalapeño pepper, cut into ¼” half-moons). Stir to combine and saute until onion turns translucent (about 5 mins). Add the cooked minced meat, ¼ tsp turmeric, ½ tsp cayenne (we reduced to ¼ tsp – see below), 1 ¼ tsp salt (we reduced to ½ tsp), and 4 tsp (1 Tbsp + 1 tsp) garam masala, and 6 large, chopped fresh mint leaves. Cover and cook, stirring every minute or so, for 3 mins. Because we used bison, we found it too dry and stirred in 1 tsp neutral vegetable oil. We still found this dish delicious, but too spicy even with the reduced amounts of cayenne and salt. We may reduce the cayenne to 1/8 tsp. This is our favorite keema matar recipe to date. (Dec. 2018)
We served this dish with basmati rice and peas, rice cooker style: http://piglettedc.tumblr.com/post/140123915651/cumin-infused-basmati-rice-with-peas-rice-cooker
Note: We tried this recipe using minced turkey, and it was very flavorful. Instead of cayenne, we used ground Kashmiri pepper (a low-heat red pepper). This is our favorite keema recipe for poultry b/c the complex spices hold up well despite the milder flavor of the protein. (Aug. 2023)
Cooking Adventures 