Recipe: Kheema Mutter

I am always on the look out for easy recipes to make during the week. I am particularly fond on "one-pot" meals and I have found one that both my husband and I both love.  And its so easy to make!!  I have modified this recipe, however I will give it to you as it appears in the cookbook and at the end I will tell you what I did differently.  

The recipe comes from "200 curries" by Vijayakar Sunil.

Ingredients

• 2 tablespoons oil (I used olive)
• 1 large onion finely sliced
• 3 garlic cloves, crushed
• 1 teaspoon of fresh root ginger - grated finely
• 3-4 chillies deseeded and finely sliced*
• 1 tablespoon cumin seeds
• 3 tablespoon hot curry paste*
• 500g (1lb) minced beef (I generally use lamb as I prefer the taste)
• 400g (14oz) can of chopped tomatoes
• 1 teaspoon sugar
• 4 tablespoons tomato paste
• one small can of coconut cream (mine was 270ml)
• 1 cup peas (I used frozen)
• salt and pepper to taste
• garnish with coriander (cilantro)

Instructions

1. Heat oil in a large heavy-based pan and add the onions. Cook over a low heat until soft and beginning to turn golden-brown.

2. Add the garlic, ginger, chilli, cumin seed and curry paste and stir-fry over a high heat for 1-2 mins.

3. Add the minced meat and stir-fry for 3-4 mins, Add in the tomatoes, sugar and tomato puree and bring to the boil. Season well, cover and reduce the hear to low. Cook for 1 to 11/2 hours until mince is tender. 

Bubbling away in the pan for 1hour. 

4. Pour in coconut cream and peas 10 mins before the end of cooking time. 

5. Serve with rice and/or naan bread, garnish with coriander is desire.  It has lots of delicious juices that are wonderful with the naan bread.

***

* My changes:  I did not add the chilli or the hot curry paste as I don't like really hot food. Instead I added a 1/2 jar of Rogan Josh (see below) which gave me the spicy flavours without the heat.  If you love heat - go for it and add a jar of curry paste plus the chillies!  Besides to peas, it would be nice with spinach or beans as well.