Classic Keema Matar

Ingredients

• 1 kg mutton mince
• 150 ml oil
• 4 medium onions, peeled and sliced
• 4 bay leaves
• 4 cardamom pods
• 3-4 cinnamon sticks
• 2 star anise petals
• 2 tsp ginger, minced
• 2 tsp garlic, minced
• 1.5 - 2 tsp salt (adjust to taste)
• 1 tsp turmeric powder
• 1.5 tsp chili powder
• 1 tsp coriander powder
• 1.5 tsp cumin powder
• 2 tsp mixed curry powder
• 1 tbsp dried fenugreek leaves (methi leaves)
• 2 cups water (for the final boil)
• 1 cup frozen peas

Instructions

1. Prepare the Ingredients:

   • Peel and slice the onions thinly.

2. Sauté the Aromatics:

   • Heat 150 ml of oil in a large saucepan over medium heat.
   • Once hot, add the bay leaves, cardamom, cinnamon sticks, and star anise petals.
   • Stir in the sliced onions, garlic, ginger, and salt.
   • Mix well, cover, and cook on low-medium heat for 8-10 minutes until the onions become soft, translucent, and golden.

3. Cook the Mince:

   • Increase the heat to high and add the mutton mince.
   • Stir continuously to prevent clumps from forming.

4. Add the Spices:

   • Once the mince starts browning, add turmeric, chili powder, coriander powder, cumin powder, mixed curry powder, and dried fenugreek leaves.
   • Stir well and allow the spices to cook for 8-10 minutes over medium heat, ensuring the flavors infuse into the mince.

5. Simmer the Dish:

   • Pour in 2 cups of water and bring to a boil.
   • Add the frozen peas, reduce the heat, and let it simmer until the flavors meld together.

6. Serve:

   • Garnish with fresh coriander and serve hot with rice or naan.