Qeema Mutter (Curried Minced Beef with Peas)
Umar Mansoor offers home catering and enjoys sharing his recipes on YouTube. He credits his mother for his creative cooking.
One of my favorite recipes of my mother is Qeema Mutter. Whenever she used to make it I ended up eating most of it. This usually led to a scolding session by her, but then I would praise the dish so much she wouldn’t say a word after that.
Ingredients
- 30 ml (2 tablespoons) vegetable oil
- 1 large onion finely chopped
- Salt to taste
- 2.5 ml (½ teaspoon) red chili powder
- 15 ml (1 tablespoon) ginger garlic paste
- 2 large tomatoes chopped
- 2.5 ml (½ teaspoon) cumin seeds
- 2.5 ml (½ teaspoon) allspice
- 2.5 ml (½ teaspoon) turmeric powder
- 2.5 ml (½ teaspoon) coriander powder
- 500 grams (1¼ pound) minced (ground) beef/mutton
- 2-3 green chilies sliced
- 30 ml (2 tablespoon) chopped fresh cilantro/coriander leaves
- 237 ml (1 cup) fresh or frozen peas
- Fresh lemon juice, or lemon wedges, optional
- Naan, roti, chappati, or boiled rice, for serving
Preparation
1. Heat oil in a nonstick pan and fry onion. Add salt, red chili powder, and ginger and garlic paste. Cook until the water from the onion dries.
2. Now add tomatoes, cumin, allspice, turmeric and coriander powder. Again cook until the water from the tomatoes dries.
3. Add the minced beef and cook, covered, for 20 minutes. If using fresh peas, add them toward the end of the cooking time.
4. Uncover the lid and add the green chilies, coriander and, if using, frozen peas. If desired, season with lemon juice or garnish each plate with a wedge of lemon for squeezing.
Umar Mansoor
Umar Mansoor is known as Chef Shamsher on social media, a name given to him by his followers. Umar started as a blogger but now has a YouTube channel with more than 50 video recipes uploaded in just the first six months. Profession wise Umar works in the corporate sector but also does home catering in Tulsa, Oklahom, USA. Umar is from Lahore, Pakistan and because of his cooking skills and social media popularity, has worked with famous newspapers and magazines as a chef and food critique.
Courtesy photo
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