Keema Matar (Minced Goat meat/ Beef with dried Peas)

This Keema Matar was a must have in our home during bijoya. Bijoya is celebrated right after Durga Puja (the annual cultural and religious festival of Bengalis). It is a beautiful custom to meet all your friends and family after the festival is over. Sweets are a must have but also are the savory dishes. My mom used to prepare different types of savory dishes for the Bijoya. Kababs, Keema Matar, Keema Samosas and then a few vegetarian dishes too like Dahi Baras, simple Matar and Vegetable Cutlets. Her treats used to be a hit amongst my friends. 

So last night when I saw a pack of minced meat in the freezer, Keema Matar came to my mind along with a flood of these memories. Puja is still months away but how about some delicious Keema Matar! I soaked some dried peas in water and went to bed.

Today, I fried some onions, made a paste of tomato with spices and cooked the Keema and Matar in it. Traditionally this dish is prepared with Goat meat and you can pressure cook it beforehand so that it cooks thoroughly. I have used beef here which cooks fast and hence I cooked it in the pan. 

Ingredients:

For the Matar:

• Dry White peas - ½ cup
• Turmeric powder - ½ teaspoon
• Salt - ½ teaspoon (or to taste)
• Baking Soda - 1/8 teaspoon

For the Keema:

• Minced Goat Meat or Beef - 2-3 cups
• Onion - 2 cups, thinly sliced
• Bay leaf - 1-2
• Turmeric powder - ½ teaspoon
• Salt - ½ teaspoon (or to taste)
• Mustard Oil - 3-4 tablespoons
• Cinnamon stick - 1 small
• Cloves - 3-4
• Green Cardamoms - 2-3
• Ginger - 1 inch
• Garlic - 3-4 cloves
• Tomato - 1 big
• Degi Mirch - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Garam Masala - ½ teaspoon
• Meat Masala - 1 teaspoon
• Cilantro - a handful, chopped

Directions:

• Wash the peas and soak them in enough water overnight or at least for 6-7 hours.
• When ready to cook, drain the water and add the peas in a pressure cooker with about 2 cups of water.
• Add Salt, Turmeric powder and Baking Soda and mix. 
• Attach the rubber and whistle on the lid and cover the cooker.
• Heat the cooker on medium heat and wait for 3-4 whistles.
• Turn off the heat and let it cool down.
• Once the pressure drops and the lid opens, press a pea with your spatula to check if it has been cooked through. 
• If you are cooking with Goat meat, you can boil it beforehand as well.
• Make a paste of Tomato, Ginger, Garlic, Turmeric powder, Salt, Degi Mirch, Coriander Powder and Meat Masala. I use my Nutri Bullet for this.
• Heat a wide pan on medium heat.
• Add the Mustard Oil in it.
• When the oil is hot, temper with Bay leaf, Cinnamon stick, Cloves and Green Cardamoms. 
• After a few seconds, add the sliced Onion.
• Fry till they are golden red in color. You can cover and cook keeping the heat on medium, stirring every 2-3 minutes.
• Add the Tomato puree prepared above.
• Cook till the puree dries up and the oil separates. You can cover and cook keeping the heat on medium, stirring every 2-3 minutes.
• Add the minced meat.
• Keep cooking and breaking the chunks. You can cover and cook keeping the heat on medium, stirring every 2-3 minutes.
• When the meat completely mixes and cooks with the tomato and spices, add the Matar boiled above. You can cover and cook keeping the heat on medium, stirring every 2-3 minutes.
• Mix and then add water, the final dish will have a little gravy.
• Add the Garam Masala.
• You can cover and cook keeping the heat on medium, stirring every 2-3 minutes.
• When the water reduces to a thick gravy, Keema Matar is ready.
• Garnish with the chopped Cilantro and serve immediately with freshly baked Rotis or crispy fried Parathas.

If you love Goat Meat, try these recipes as well:

• Achari Mutton
• Mangshor Jhol (Bengali Style Mutton Curry)
• Mutton Gravy
• Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce)
• Goat Dhansak (Mutton with Red Lentils)
• Goat Stew with White Wine
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Hariyali Ghosht - Herbed Goat Curry
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)