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Ed is claiming it is easy, but as I have the ability to make a mess of most dishes, I think I will reserve judgement until I have had a go.
This authentic recipe will show you how to make a traditional Keema Matter, the rich, flavoursome curry with mince and peas! It comes to you courtesy of Guest Chef Ed Holston, who has shared several curry classics with us.
Keema Matar is a particular favourite of the Editor and mince and peas are an age old combination. We see it in cuisines all over the world. For example, here in England, it’s classically used in Shepherd’s pie and in India, the combination is called Keema Matar.
This dish has a lot in common with its neighbours from elsewhere in the North of India. It’s rich and meaty, salty and very comforting. As well as being subtle in all the right ways to showcase its depth and breadth of flavour.