Keema is the other name for mince in South Asian dishes. Mutton is a common name used in India for both goat and lamb meats. Mince can be used in stew, dry curry recipes. Any type of meat can be used in the recipes that call for mince. Most of us came to know at least some of these meat recipes. To name a few, meatloaves, mutton chops or lamb chops, grilled lamb, lamb shanks, roasted lamb, meatballs, kofta and kebabs. Today, I am making mince with peas curry with Indian spices.
Brinjal/Eggplant Chops(Side dish for Biriyani)-This dish is known as biriyani brinjal gravy in most of the places. This will come as an accompaniment along with onion raita when we order biriyani from restaurants.
Healthy Finger Millet Chicken Dumpling -One more finger-licking traditional dish always I used to make with roasted rice flour. This is one of my favorite recipes. This is a special dish when there are any family ceremonies or special celebrations take place.
Vegetarian Dalcha -This recipe easily occupies the homemade frozen curry list. Best vegetarian high protein curry recipe for any special day or festive day.
Black gram rice – One of the comfort food with fewer ingredients.This recipe can be accompanied with Fish curry or dry fish curry.
I am using goat meat in this recipe. Some people don’t like the strong meaty flavour that comes from the meats. When you compare it with chicken the meat flavour is stronger. If you want to try meat for the first time or you want to cook meat for someone who is not fond of meat, this recipe is for you.
The masalas suppress the strong meaty flavour and the mince easily blends together masala to satisfy your taste buds. The same recipe can be made with lamb meat if you prefer. There is no need to change or adjust the measurements of ingredients.
This recipe can be easily accommodated into your special menu as this recipe does not need a long time for preparing it. The vibrant colour and texture of the peas really make the recipe excellent.
Mince with peas curry
- 250 gm Minced goat meat
- 1 Onion medium-sized
- 4 tbsp Tomato paste
- 1 tbsp grated Ginger
- 1 tbsp grated Garlic
- 1½ tsp Coriander powder
- ¼ tsp Turmeric powder
- ½ tsp Chilli powder
- ½ tsp Garam masala
- ½ tsp Cumin powder
- 3 Cardamom
- 4 Clove
- 2 inch Cinnamon
- 1 Bay leaf
- 1 tsp Mint
- 1 tsp Cilantro
- 1 tbsp Lime Juice
- 2 tbsp Oil
Add oil in a hot pan. Add bay leaf, cinnamon, clove, cardamom and fry until the nice aroma comes.
- Add onion and saute until it turns into golden brown.
- Add grated ginger and grated garlic and saute until the raw smell goes away.
- Add tomato paste and cook until everything blend together.
- Add minced mutton and cook until the mutton is half cooked.
- Add coriander powder, Chilli powder, turmeric powder, cumin powder and garam masala. Saute until the masala powders blend together with the mutton.
- Add salt. Add pea and mix well.
- Add one cup of water and cook covered for 6 minutes.
- Add lime juice.
- Add chopped cilantro and mint leaves.
- Cook covered for 5 more minutes.
- Serve hot with rice,chappathi, bread.
- I am using mince goat meat in this recipe. Lamb meat can be used in this recipe.
- I am using frozen peas. Fresh peas can also be used.
- I am using the regular masalas for this recipe.No special or specific masalas are included.
How to cook meat perfectly can be a troublesome question for newbies. But they can start from mince as it requires less time to cook. Frozen peas and fresh peas can work well for this recipe. Don’t use dry peas for this recipe as it becomes more starchy when cooked.
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