Keema Matar

Step 1: Prep the spices & beef base

  • Spice base

    • mustard seeds
      , whole or ground
      a spoonful5 g
    • cumin
      , whole or ground
      a spoonful5 g
    • black peppercorns
      , whole or ground
      1/2 spoonful3 g

  • Aromatics

    • roma tomatoes
      , grated
      2-3

  • Beef base

    • ground beef
      450 g2 parts
    • water
      200 g1 part

If your mustard seed, cumin seed, and peppercorns are whole, crush those down in a mortar and pestle or spice grinder.

  • Leave the cinnamon stick, cloves, & bay leaf whole to remove them at the end of cooking.

Grate (or finely dice) the tomatoes and set them aside.

Soften the ground beef: Add the ground beef to a bowl and mix in about 50% water. Mix the beef until it is smooth, moistened, and all the clumps are broken up. This will ensure no lumps and smooth, tender texture during cooking.

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