How To: Make Indian keema matar (minced Meat )

Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as mutton, chicken or turkey can also be used in this recipe. Watch this how-to video to try this delicious version with matar or mutter (green peas). You'll be surprised how easy it is to make.

Ingredients:

Oil - 2 Tbsp
Bay Leaf - 1
Cinnamon Stick - 1 inch piece
Black Cardamom - 1
Green Cardamom - 2
Whole Cloves - 2
Onion - 1 large, finely chopped
Ginger - 2 tsp, minced
Garlic - 2 tsp, minced
Green Chilies - to taste, finely chopped
Turmeric Powder - 1/2 tsp
Red Chili Powder - to taste
Salt - to taste
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Tomatoes - 2 large, pureed
Ground (Minced) Meat - 1 pound, any variety
Frozen Green Peas - 1/2 cup
Garam Masala - 1/2 tsp
Water - 1/2 cup or little more
Cilantro - finely chopped for garnishing