Empty My Fridge
Kenji's Cooking Show | Keema Matar
Ingredients
- Ground meat1 lb
- Butter4 tbsp
- Onion · finely diced1
- Cinnamon stick1
- Star anise1
- Bay leaf2
- Salt
- Garlic4 cloves
- Ginger · peeled1
- Chili pepper · finely minced1
- Cumin · ground1 tbsp
- Coriander seed · ground2 tsp
- Cardamom · ground½ tsp
- Turmeric · ground1 tsp
- Dried chili · ground1 tsp
- Tomato1
- Pea · frozen½ lb
- Cilantro · chopped
Instructions
- Mix the meat with the water in a bowl, squeezing with your fingers to make a loose sludge. Wash your hands and set the meat aside.
- Melt the butter in a wok or Dutch oven. Add the onion, cinnamon stick, star anise and bay leaves and cook over medium-high heat, stirring, until the onion is deeply browned, about 10 minutes.
- Add the garlic, ginger and minced hot pepper and stir until fragrant, about 1 minute.
- Add the ground spices and stir until fragrant, about 30 seconds.
- Grate one tomato half on the large holes of a box grater, holding it by the skin, so the pulp goes into the pan and the skin stays behind. Stir, then add the meat and water mixture and stir again.
- Cover and cook until the sauce reduces to a rich gravy, about 12 minutes.
- Stir in the peas and cook for 1 minute more, then stir in the cilantro. Serve.
Summarized from J. Kenji López-Alt's video. Watch it for the details.
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