Shimla mater qeema

Name: Shimla mater qeema
Cuisine: Pakistani
Ingredients: 3 Tbsp vegetable oil; 2 medium onions, finely chopped; 1/2 kg ground beef mince (turkey or chicken mince can be used); 1 tsp ginger paste (or 1 tsp shredded fresh ginger); 1 tsp garlic paste (or 1 tsp minced garlic); 2 tsp coriander powder; 1/4 tsp turmeric powder; 1 tsp salt; 1/2 tsp red chili powder; 2 medium tomatoes, chopped; 1 cup shelled peas (frozen can be substituted); 2 large capsicum cube cut; 2 green chilies, for garnish; 1/2 cup coriander (cilantro) leaves, for garnish; 3 whole cloves; 2 cardamom pods; 1 -inch cinnamon stick; 4 – 5 black peppercorns

Sumera Rahman @cook_19058549

Keema means ground mince or minced meat and matar means peas.
If this recipe is made with another vegetable then the name of the dish would change to that ingredient. In fact, this recipe is super adaptable and other vegetables can easily be used instead of peas.
Aloo keema is ground mince with potatoes where aloo means potatoes.
Shimla mirch keema is ground mince with bell peppers where shimla mirch means bell peppers.
One can also make aloo matar keema in which case both potatoes and peas are used to make this curry.I made shimla mater qeema
Just be sure to adjust the cooking time for whichever vegetable you decide to use.
Traditional accompaniments to keema matar is lemon and a salad of quickly picked onions and mint.
It can be served with both rice or roti, but I personally prefer it with roti as it is on the drier side.
That is the whole story about qeema mater from Google aunty now my version which has shimla mirch in too is worth tasty try my dish and keep remember in your prayers

Sumera Rahman @cook_19058549

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Ingredients

3 Tbspvegetable oil
2medium onions, finely chopped
1/2 kgground beef mince (turkey or chicken mince can be used)
1 tspginger paste (or 1 tsp shredded fresh ginger)
1 tspgarlic paste (or 1 tsp minced garlic)
2 tspcoriander powder
1/4 tspturmeric powder
1 tspsalt
1/2 tspred chili powder
2medium tomatoes, chopped
1 cupshelled peas (frozen can be substituted)
2large capsicum cube cut
2green chilies, for garnish
1/2 cupcoriander (cilantro) leaves, for garnish
3whole cloves
2cardamom pods
1-inch cinnamon stick
4– 5 black peppercorns

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Steps

1

Heat oil to medium heat in a medium size heavy bottomed pan.
2

Add chopped onions and fry till light golden.
Add whole spices (sabit garam masala) and fry for a minute till they splutter.
3

Add the ground beef mince along with ginger and garlic paste. Cook on medium-high heat for a few minutes till color changes. Use a wooden spoon to break up the ground beef mince, and make sure it is fried off properly.
4

Turn heat to medium and add the coriander powder, salt, turmeric and red chili powder. Keep stirring for 2 minutes to let the spices cook.
5

Turn heat to medium-low and add the tomatoes. Let them cook for 10 - 15 minutes till soft and water evaporates. Use a wooden spoon every 2 minutes or so to break up the tomatoes and make sure they are mashed.
6

Once the tomatoes soften, add the peas and capsicum with about ¼ cup water. Cook for about 5 – 8 minutes till the peas are soft.
7

Remove from the heat.
Garnish with green chilies and fresh coriander (cilantro) leaves. Serve hot with roti and an onion & mint pickled salad.