Why this recipe works
Keema cooks quickly for a good reason: mince has a huge surface area, so it browns fast (Maillard) and drinks up spice far quicker than a whole cut. The method is a proper bhuna, browning the meat into an onion-tomato base until rich and dry, then simmering with peas. It is protein-dense and adapts to almost anything, from pav to parathas.
Ingredients
Method
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1
Bhuna the onion, ginger-garlic and tomato with turmeric and chilli until thick and the oil separates.
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2
Add the mince and cook, breaking it up, until well browned.
Why brown it well: browning the mince builds deep, savoury Maillard flavour, and because mince has so much surface area, it takes on spice fast.
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3
Add the peas and a little water, and simmer until cooked and the liquid is mostly gone.
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4
Finish with garam masala and coriander.
An honest word
Keema matar is protein-dense and satisfying, and quick for a meat dish. The honest note is the fat: mutton mince in particular can be fatty, so choose a leaner mince, and drain off any excess fat that renders out during browning. Keep the added oil modest and it is a genuinely protein-rich meal, good with roti, rice or stuffed into a whole-wheat pav.