Keema Mattar with cucumber-tomato salsa

April 4, 2007 at 1:26 pm Leave a comment

Keema Mattar

Keema Mattar is an Indian dish which I first discovered when attending a cooking seminar by the Iconic Asian chef, Charmaine Solomon. This is one of those dishes which looks abhorant, but tastes incredible, and is low-fat, low-cost, easy, quick, and reheats like a dream. Basically, everything the busy gal is looking for in an evening meal!

Ingredients:
~200g lean (the leanest available, please) beef mince
~1/2 finely diced brown onion
~1 clove of garlic, finely diced
~1/2 teaspoon grated fresh ginger
~1 teaspoon tumeric
~1/2 teaspoon garam marsala
~1 chopped fresh red chilli
~1/2 cup frozen peas
~200mL natural yoghurt
~fresh coriander, and extra chopped chilli, to serve

Tomato and Cucumber Salsa
~12 cherry tomatoes, halved
~1 medium lebanese cucumber, diced
~1 tablespoon fresh chopped mint
~2 teaspoons natural yoghurt

Method:
Combine all ingredients for the salsa and season with salt and pepper to taste. Set aside. In a sautee pan, gently fry the onion, garlic and ginger in a little oil until softened. Add the dried spices and fry for 30 seconds. Add the mince meat and stir to combine. Allow mince to brown off on all sides, breaking up large chunks. Add yoghurt, chilli and peas. Stir to combine and reduce heat to low. Cover and cook for 15 mins, then remove cover and cook a further 5 mins. At the end of the cooking period, the yoghurt should have mostly incorporated into the dish. Add an extra shake of garam masala (approx 1/8 teaspoon) and season with salt to taste.

Serve over steamed white rice with coriander and extra chopped chilli on top. Serve the salsa as a side.

Serves 2 as a main course. Calories in this dish are approximately 400 per serve, which includes 1/2 cup of steamed white rice. To reduce the calories, omit the rice.

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Entry filed under: food.

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