Classic Keema Matar

It really does feel like forever since I’ve sat down to write up a recipe. I’ve had a close family wedding and so many family gatherings in the space of the last two weeks, that I feel like I need time to myself to recover and get back into food blogging mode! I know many of you have been waiting for me to share this Classic Keema Matar recipe, I’m pleased to say I’ve finally sat down to write it up for you good folk.

Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes.

Growing up keema (mince) was cooked often in our house, it was one of my second eldest brother’s most favourite things to eat and in fact, still is. He hated lamb/mutton meat, but strangely enough loved eating the mince (I guess it had something to do with the texture of the cut meat), so my mum lovingly prepared this dish for him, which is why Classic Keema Matar was so popular whilst growing up.

I prepare my mince in different ways when I cook; sometimes I brown the mince off first and then add onions, garlic, tomatoes etc. (this is the method I use when I don’t want to add extra oil to the mince, often for my lasagnes) but in this recipe I have cooked off the onions, ginger and garlic in oil first and then added the mince. It’s important to cook the mince uncovered when adding it to the onions like this, to stop it from clumping together. There really is no right or wrong way, you can choose to cook it whichever way you prefer, as long as the end dish tastes good.

You can use either mutton or lamb mince for this dish, I usually use mutton because that’s normally what I have at home. There is a slight difference in taste, mutton usually has a strong ‘meaty’ or ‘gamey’ taste, to avoid this taste my mum used to boil her mince beforehand and then cook it. I’m just too lazy for that, so don’t bother but you may do so if you want to, just make sure you add a little extra oil, as the boiling process will eliminate the natural fat from the mince itself.

I don’t normally, but on this particular occasion decided to add a couple of star anise petals, because I wanted to give the dish a unique aroma. You can choose to leave them out if you’re not keen on the subtle aniseed taste they add to dishes.

If you’ve followed any of my other recipes you’ll know I’m a BIG FAN of fenugreek (methi) seeds/leaves and adore adding it to my meat and chicken dishes, I even use it in a special fish curry I cook. Adding dried fenugreek leaves gives meat dishes a superior taste in my opinion, it just makes everything BETTER somehow! If you are able to get hold of dried fenugreek leaves, use them for this recipe.

You can follow this recipe and tweak it to give you many different variations; try adding peas and potatoes together, or add sliced peppers or even canned chick peas. If you want to be really daring, try adding a whole scotch bonnet pepper for a fiery kick! How about some (s)hatkora (citrus macroptera) if you like this? You can finely slice a few pieces and add that to the curry too to give it a Sylheti twist!

I’m hoping for lots of photos of this dish to be sent in because I have had a lot of requests for the recipe on my Instagram account, don’t forget to tag me when you upload your photos to your accounts. Here’s hoping this Classic Keema Matar becomes another favourite with you all!

Serves 8 – 10

You will need: forΒ ClassicΒ Keema Matar

1kg mutton mince
150ml oil
4 onions
4 bay leaves
4 cardamom
3 – 4 cinnamon sticks
2 star anise petals
2 tsp ginger
2 tsp garlic
1.5 – 2 tsp salt (adjust to your preference)
1 tsp turmeric powder
1.5 tsp chilli powder
1 tsp coriander powder
1.5 tsp cumin powder
2 tsp mixed curry powder
1 tbsp dried fenugreek leaves (methi leaves)
1 pint of water (for the final boil)
1 cup of frozen peas

Method:

Keema Matar

Start by peeling slicing 4 medium sized onions.

Keema Matar

In a saucepan, heat 150ml of oil.

Once the oil is hot add all the whole spices;Β 4 bay leaves, 4 cardamom pods, 3 – 4 cinnamon sticks and 2 star anise petals.

Once the spices have released their aromas add the sliced onions, 2 tsp of minced garlic, 2 tsp of minced ginger….

Keema Matar

….and 1.5 – 2 tsp of salt.

Give all the ingredients a good mix, cover the saucepan and leave to cook over a low – medium flame for about 8 – 10 minutes, till the onions become translucent and golden in colour.

Once the onions are soft and translucent, add the mince.

Keema Matar

Cook the mince over a high heat, stirring continuously to prevent clumps forming.

Once the mince looks brown all over (top right photo), cover the saucepan again and let it cook for 5 – 8 minutes.

The mince may look dry at this stage, that’s fine as we are going to be adding ground spices and don’t want too much liquid in the pan, to allow the spices to fry properly.

Keema Matar

Add 1 tsp turmeric powder, 1.5 tsp chilli powder, 1 tsp coriander powder, 1.5 tsp cumin powder….

Keema Matar

….2 tsp mixed curry powder andΒ 1 tbsp of dried fenugreek leaves.

Mix the spices and allow to fry for a 8 – 10 minutes over a medium flame. This will not only help the spices to release their taste/aroma, it will also help any large bits of onion to break down further.

Keema Matar

After this time is up, add water for the final boil. I added 1 pint of cold water, however if you like your curry gravy to be very loose, you may add more than this.

Bring the curry to a boil and add 1 cup of frozen peas just as the curry reaches boiling point.

Allow the curry to boil for 8 – 10 minutes over a high heat, then simmer gently for 5 more minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little.

Classic Keema Matar

You may garnish the curry with coriander leaves or leave it plain.

Serve the keema matar with plain basmati or how about some Jeera rice? Alternatively, make some chapatis or naans to go with it!

4.8 from 35 reviews
Classic Keema matar
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 - 10
Ingredients
  • 1kg mutton mince
  • 150ml oil
  • 4 onions
  • 4 bay leaves
  • 4 cardamom
  • 3 - 4 cinnamon sticks
  • 2 star anise petals
  • 2 tsp ginger
  • 2 tsp garlic
  • 1.5 - 2 tsp salt (adjust to your preference)
  • 1 tsp turmeric powder
  • 1.5 tsp chilli powder
  • 1 tsp coriander powder
  • 1.5 tsp cumin powder
  • 2 tsp mixed curry powder
  • 1 tbsp dried fenugreek leaves (methi leaves)
  • 1 pint of water (for the final boil)
  • 1 cup of frozen peas
Method
  1. Start by peeling slicing 4 medium sized onions.
  2. In a saucepan, heat 150ml of oil.
  3. Once the oil is hot add all the whole spices; 4 bay leaves, 4 cardamom pods, 3 - 4 cinnamon sticks and 2 star anise petals.
  4. Once the spices have released their aromas add the sliced onions, 2 tsp of minced garlic, 2 tsp of minced ginger....
  5. and 1.5 - 2 tsp of salt.
  6. Give all the ingredients a good mix, cover the saucepan and leave to cook over a low - medium flame for about 8 - 10 minutes, till the onions become translucent and golden in colour.
  7. Once the onions are soft and translucent, add the mince.
  8. Cook the mince over a high heat, stirring continuously to prevent clumps forming.
  9. Once the mince looks brown all over (top right photo), cover the saucepan again and let it cook for 5 - 8 minutes.
  10. The mince may look dry at this stage, that's fine as we are going to be adding ground spices and don't want too much liquid in the pan, to allow the spices to fry properly.
  11. Add 1 tsp turmeric powder, 1.5 tsp chilli powder, 1 tsp coriander powder, 1.5 tsp cumin powder....
  12. tsp mixed curry powder and 1 tbsp of dried fenugreek leaves.
  13. Mix the spices and allow to fry for a 8 - 10 minutes over a medium flame. This will not only help the spices to release their taste/aroma, it will also help any large bits of onion to break down further.
  14. After this time is up, add water for the final boil. I added 1 pint of cold water, however if you like your curry gravy to be very loose, you may add more than this.
  15. Bring the curry to a boil and add 1 cup of frozen peas just as the curry reaches boiling point.
  16. Allow the curry to boil for 8 - 10 minutes over a high heat, then simmer gently for 5 more minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little.
  17. You may garnish the curry with coriander leaves or leave it plain.
  18. Serve the keema matar with plain basmati or how about some jeera rice? Alternatively, make some chapattis or naans to go with it!

If you like the recipe please share with friends and family, alsoΒ follow me onΒ FacebookΒ and Instagram.Β Questions? Leave a comment below or message me on Facebook.

Β 

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Comments 96

  1. David
    Reply

    Apologies for this question as i don’t cook, but about to attempt your dish, when do i pull the star anise and cinnamon sticks out? thanks in advance

    20 November, 2022
    • afelia’s kitchen
      Reply

      Add them to the oil at the very beginning once the oil is hot, hope this helps. πŸ™‚

      24 November, 2022
    • George
      Reply

      Think you pull all the whole spices out of pan before you add the onions, they just need frying in oil to flavour the oil/ghee

      4 January, 2023
      • afelia’s kitchen
        Reply

        We leave the whole spices in throughout the cooking process, flavouring the oil and taking them out beforehand doesn’t release the full potential of the whole spices, once the cooking process is done, feel free to remove them.

        5 January, 2023
  2. Gavin
    Reply

    I made this with a beef/lamb mince mix from a local Lebanese butcher, I can’t easily get 100% lamb or mutton mince; I also thought it might reduce the meat fat level but whatevs, it was utterly delicious served with steamed basmati and a bowl of plain yoghurt. I had a second portion in the freezer, and I used it to fill samosas – Oh My Ears And Whiskers! Simply fabulous . . . . . thank you so much.

    16 February, 2022
    • afelia’s kitchen
      Reply

      So glad you enjoyed the recipe Gavin, it’s one of our favourites too! πŸ™‚

      18 February, 2022
  3. M Chopra
    Reply

    As a kid, I thought I did not like Keema Matar and would huff and pruff when that was what was on for dinner… (long story)
    I saw this recipe and decided to give it another go 37 years later…
    So far made this 9-10 times, and as I type this, I’m cooking it πŸ˜‰
    This is now 100% one of my most joyful and tasty things to cook and EAT (Proper comfort food IMO)
    Thank you for changing my mind about this dish x blummin lovely πŸ˜‰

    16 October, 2021
  4. rubby
    Reply

    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    5 September, 2021
  5. Tracey
    Reply

    Third time I’ve made this and it is tastes more amazing every time.
    Brilliant instructions easy follow. Thank you πŸ˜‹πŸ‘πŸΌ

    29 June, 2021
    • afelia’s kitchen
      Reply

      Thanks for the amazing feedback, I do hope you give some of my other recipes a try. πŸ™‚

      2 July, 2021
  6. Sobia
    Reply

    My husband and I LOVED this recipe. Thank you so much Afelia. Usually my keema has a meaty smell to it no matter how much I cook it, but not this time, this is going to be a weekly favourite in our house

    3 May, 2021
    • afelia’s kitchen
      Reply

      Yay, this is the kind of feedback that makes me smile! πŸ˜€

      4 May, 2021
  7. Greg
    Reply

    I made this today for my Dad and me. We both really enjoyed it. I found the recipe to be well-detailed and easy to follow. Thank you very much πŸ‘ŒπŸ™‚

    20 April, 2021
    • afelia’s kitchen
      Reply

      Aww that’s great, I’m so pleased you both enjoyed the recipe and thank you for the feedback! πŸ™‚

      20 April, 2021
  8. Leon
    Reply

    This recipe is amazing the best I’ve found on the Internet thank you!

    21 March, 2021
    • afelia’s kitchen
      Reply

      Ahhh thanks so much for the amazing feedback, I really hope you like some of the other recipes on the website! πŸ™‚

      22 March, 2021
  9. Luqman Khan
    Reply

    Hi Afelia, I fried the keema separately before adding to the wok, really delicious

    22 January, 2021
    • afelia’s kitchen
      Reply

      Sounds delicious, might have to try it for myself. πŸ™‚

      23 January, 2021
      • Kerrie
        Reply

        Hi, i don’t usually comment on these things but I followed this recipe exactly how its written. Read your reply to another question about adding potatoes and I did what you said. The flavours are amazing and it truly is one of my favourite dishes. Made it twice now and although its very simple to make, i still come on here to double check ive got it right πŸ‘Œβ€

        2 February, 2021
        • afelia’s kitchen
          Reply

          I’m so pleased to hear that and thank you for taking time out to leave me feedback, I always appreciate it. This recipe was in fact the top viewed recipe of 2018, so you’re absolutely right in saying it’s simple but delicious! πŸ™‚

          3 February, 2021
    • Danielle Kirkham
      Reply

      Think I will try this too πŸ€—

      29 January, 2021
  10. T.
    Reply

    When exactly should I add the methi? It doesn’t say! πŸ™‚

    11 January, 2021
    • afelia’s kitchen
      Reply

      It does say if you go back and look properly. x

      12 January, 2021
  11. Jess
    Reply

    I made this and I loved the flavour but would prefer if it was in a sauce – would you suggest adding some passata? If so, when would you add it?
    Thank you 😊

    21 November, 2020
    • afelia’s kitchen
      Reply

      Hi, you can add it when you add the spices. x

      22 November, 2020
  12. Anita
    Reply

    Hi, does this recipe work with ground chicken?

    10 November, 2020
    • afelia’s kitchen
      Reply

      Should work fine.

      10 November, 2020
  13. Ashok
    Reply

    Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.

    17 October, 2020
    • afelia’s kitchen
      Reply

      Amazing, so pleased you loved it, thank you! πŸ™‚

      17 October, 2020
  14. Phil Martin
    Reply

    Hi, your recipe looks great, so I’m going to give it a try. Can I use black cardamoms or do they have to be green? (I got a bag of black in for a previous recipe.) Thanks, Phil

    30 August, 2020
    • afelia’s kitchen
      Reply

      Hi, we never use black cardamoms for cooking curries, black are mostly used for cooking rice dishes like biryani and pilau, so try to use green or leave it out altogether.

      3 September, 2020
  15. Samina
    Reply

    hi do you wash the mince meat before you cook it?

    13 July, 2020
    • afelia’s kitchen
      Reply

      No I don’t any more, I used to wash it but I’ve realised you wash away flavour when washing and it’s a messy job.

      15 July, 2020
      • Eytan Wurman
        Reply

        Excellent recipe! Thank you. Added red chilli flakes for heat and doubled the peas. Truly wonderful. Enjoyed it in my home in Boston. Good luck!

        26 August, 2020
        • afelia’s kitchen
          Reply

          Wow Boston, that’s a long way from where I am here in London! So glad you enjoyed it and thanks for the amazing feedback! πŸ˜€

          26 August, 2020
  16. Anna
    Reply

    Great flavour! Easy to follow instructions (I’m a total beginner)

    12 July, 2020
  17. Noshy
    Reply

    I just made this and it’s amazing! I’m not good at cooking (I wish I’d lisented to my mum all them years ago!) but when I follow your recipes for desi cooking the food always turns out great, no one would ever know that I don’t have a clue what I’m doing lol

    2 June, 2020
  18. Mrs. D’costa
    Reply

    Thank you so much for the recipe.
    I made it and it is delicious.

    6 May, 2020
  19. Nadia Shan
    Reply

    Made it today. For me it wasn’t spicy enough so next time, I’m going to double the spices.
    Although, my partner said that was the tastiest keema he has had.

    15 March, 2020
    • Jay
      Reply

      Hi Afelia,
      Can I use type of keema for Somosa filling?

      5 April, 2021
      • afelia’s kitchen
        Reply

        I would recommend using my Minced Lamb Keema Samosas recipe or Cheat Lamb Tortilla Samosas recipe for the samosa filling, this is curry and has too much liquid in it.

        6 April, 2021
  20. Sal
    Reply

    I just made this today, and although the Hubby hasn;t had it yet, I obviously had to do quality control checks, and tried a bite or two. My word, it was wonderful! I DID put in half the spices, since I was only making 500gms of minced beef, but eventually added them in the same quantity as listed when I realized flavour was lacking. Loved it, and I’m sure the husband will approve too! Well done!

    23 January, 2020
    • afelia’s kitchen
      Reply

      So pleased you enjoyed this recipe, this has been a hit with everyone who has tried it. πŸ˜€ xx

      24 January, 2020
    • KRR Krishnan
      Reply

      Hi….i used to cook non veg at home…this recipe is a bit different and seems easy to cook. Well accepted taste and presentable, mouth watering look. I have added few cashew nuts (pasted) and milk cream to give a nawabi taste. I m from Lucknow

      22 February, 2020
      • afelia’s kitchen
        Reply

        I hope you enjoyed it, your additions sound delicious! πŸ™‚

        28 February, 2020
  21. CC
    Reply

    Thank you for this recipe! I thought I didn’t like keema matar, but I had lamb mince that I needed to use up and figured this would be a good way to do so.

    The final result was absolutely delicious and I now have an easy, family-pleasing meal to add to my repertoire, even though I’m a terrible cook!

    26 November, 2019
  22. Christina Shen
    Reply

    This Keema Matar is so delicious. The flavor is rich, deep and authentic. I like the fact that it does not call for tomatoes or tomato paste. The instruction are very clear. My daughter was licking the plate. Thank you!

    4 November, 2019
    • NK
      Reply

      Thank you for taking your time and sharing this recipe. I have made it for a few occasions and everyone has absolutely loved it. Whether it’s with rice or chapattis, it has been thoroughly enjoyed xx

      20 January, 2020
  23. RS
    Reply

    I’ve used this recipe a few times now as its so reliable. I used to find keema trickier than meat or chicken, which I am confident, in but this recipe never fails me. I make a few adjustments here and there and change up the veg to use up whatever we have in the house. Jzk Afelia.!

    30 June, 2019
    • Runa
      Reply

      A yummy keema recipe. How would you change it if you wanted to add potatoes to it?

      31 December, 2019
      • afelia’s kitchen
        Reply

        No need to change anything, add them in after the spices and before topping up with water for the final boil, will work the same way. Glad you like it. πŸ™‚

        1 January, 2020
        • Iris
          Reply

          Hi Afelia, do we need to boil the potatoes first before adding them into the mix.

          12 March, 2021
  24. Nishigandha
    Reply

    I tried this recipe last night. It was quick and turned out amazing. Thanks for sharing.

    31 May, 2019
    • afelia’s kitchen
      Reply

      You’re most welcome, this is surprisingly one of the most frequented recipes on the website, clearly a lot of people love Keema! πŸ˜€

      31 May, 2019
    • Runa
      Reply

      Thank you for getting back to me.

      20 January, 2020
  25. Zahra Marouf
    Reply

    Asalaamalaykum
    The first time I’ve followed one of your reciepes to the letter. And I’m not complaining at all.
    Alhumdulillah kids and the husband both loved it.
    I have found difficult to cook keema in the past so thank you so much.
    Xxxx

    2 February, 2019
    • taibah
      Reply

      i always follow this recipe when making keema. its the best one out there

      8 May, 2019
      • afelia’s kitchen
        Reply

        Thank you so much for the feedback! πŸ™‚ x

        9 May, 2019
    • Rukhsana Haque
      Reply

      Loved the way you wrote and presented. Will try today. Just wanted to know which all spices are in your CURRY POWDER?

      13 February, 2022
  26. N
    Reply

    Forgot to give it 5 stars πŸ™‚

    8 September, 2018
  27. Noor
    Reply

    I made it and it turned out delicious! Even my sister loved it and will try the recipe too.

    I added two ripe skinless tomatoes to the mince meat while it was browning.

    4 September, 2018
  28. Jill Davis
    Reply

    Just made your Keema Matar and it is fab-u-lous!
    Can’t wait to try some more of your recipes.
    Thank you so much.

    21 August, 2018
  29. Vanessa Hoath
    Reply

    Like you I love Methi and add it to many of my Indian recipes, it just adds another dimension and finishes the dish. I also make like a pilau with the Keema Muttar. Once I have cooked the muttar. I add two cups of rice and 4 cups of water, bring to a simmer and then cover tightly over a very low heat for 15 minutes. Turn off the heat and then leave for ten minutes. I then put a sprinkle of garam masala on the top and serve it with a vegetable curry and yogurt

    6 August, 2018
    • afelia’s kitchen
      Reply

      Sounds delicious! πŸ™‚

      7 August, 2018
      • N. K
        Reply

        Thank you so much sis, for sharing this recipe, it is so clear and iv made it for 3 different occasions now and everyone really praised it!! Xx

        20 January, 2020
        • afelia’s kitchen
          Reply

          So pleased the recipe is a hit with your family members! πŸ˜€

          21 January, 2020
  30. Glenn Billington
    Reply

    Looks like a great recipe and I’ll be adding your ideas to a recipe I’d already seen.

    I love the way you’ve added simple steps with really good photos. In your recipe youve added two other spices so I’ll be seeing how they can add to the flavours.

    I’m don’t really understand spices but I’m trying. Already had two attempts and the food was really good.

    We have a curry club here in Murcia in Spain, twelve of us (6 couples) and my wife and I will be doing the lamb Keema.

    The judge is an Indian friend of the group so we’re all trying our best to win this one.

    Fingers crossed for tomorrow the but I’m following your guidance to win!

    A big thank you.

    Winner winner keema dinner 😁

    20 June, 2018
    • afelia’s kitchen
      Reply

      Ooooh sounds exciting!! Keep me posted on how it all goes, I’m hoping the recipe helps you win! πŸ˜‰

      20 June, 2018
  31. Tasneem sumayah
    Reply

    Made it was amazingggg thanks sis

    22 April, 2018
  32. Taibah
    Reply

    Wow i just made this its amazing thank u soooo much

    14 March, 2018
  33. Farah
    Reply

    Tried this recipe and it’s lovely mashallah! So easy step by step pictures! Added some tomatoes just before the dry spices.. πŸ™‚

    4 March, 2018
  34. Shumena
    Reply

    Thanks for the detailed recipe. I’ve made this loads of times now and always comes out great alhamdulillah. Thanks for sharing xxx

    14 January, 2018
  35. Momtaz
    Reply

    Thank you for the receipe sis!
    It was very easy to follow and the end result was yummy.

    8 January, 2018
  36. Reebu Susamma Iype
    Reply

    Thank you for this recipe. Yesterday I made it as I had guests and it came out very tasty. A slight change is that I added 3 medium tomatoes chopped after onions were translucent.

    21 December, 2017
    • Yusummy
      Reply

      Hi,
      Amazing recipe
      Can you please explain this method you mentioned:

      “brown the mince off first”
      Thank you

      27 December, 2017
      • Anu Shenoi
        Reply

        What this means is that you fry/cook the meat in the oil until the pink disappears and the meat is golden brown.

        5 January, 2018
    • Yusummy
      Reply

      Hi,
      Amazing recipe with amazing images showing each step
      Can you please explain this method you mentioned:

      “brown the mince off first”
      Thank you

      27 December, 2017
      • afelia’s kitchen
        Reply

        This just means to cook the mince in the pan with no fat/oil and cook it through until it’s brown. Is that clear? If you need more explaining please ask. x

        27 December, 2017
  37. Keshab Dimri
    Reply

    You could use some tomatoes or curd for slight tangyness. Some people add fresh mint leaves in the end if not using dried fenugreek leaves. Mint leaves in Keema give awesome flavour. Your Keema looks delicious though.

    15 December, 2017
  38. A
    Reply

    Thank you for sharing this recipe! I loved it. X

    5 November, 2017
  39. Pooja
    Reply

    Lovely recipe.. want to try it! Just one question do you wash the kheema i tried it but then it released a lot of water while cooking.

    26 October, 2017
    • afelia’s kitchen
      Reply

      No need to wash the Keema. x

      26 October, 2017
  40. Amina Hossain
    Reply

    Love this dish but I’ve never cooked it myself! just wondering though how do I wash the keema?

    9 September, 2017
    • Andrew lai
      Reply

      Thanks, beautiful and detailed.

      25 October, 2017
      • afelia’s kitchen
        Reply

        You’re welcome, I hope you enjoyed it. πŸ™‚

        25 October, 2017
    • Anika
      Reply

      Yes always wash to get rid of excess blood! I tend to wash in a sieve and then squeeze into the sieve to remove excess water, and leave the sieve over a pan for at least half an hr to drain excess water.

      22 May, 2018
  41. Duli
    Reply

    Hello, thanks for the recipe πŸ™‚ it’s hard to find mutton or lamb locally. Do you think beef mince would work for this recipe?

    7 August, 2017
    • afelia’s kitchen
      Reply

      Hi, yes I think it would work just as well as mutton and lamb. Let me know how you get on. πŸ™‚

      8 August, 2017
  42. Masuma
    Reply

    Thank you soooo much for this recipe. It was super easy to follow and the flavours were spot on! Everybody loved the dish and it was really easy and quick to make πŸ™‚ i love trying out your recipes x thank you xx

    2 August, 2017
    • afelia’s kitchen
      Reply

      You’re welcome Masuma, glad you found it quick, easy and tasty, what more can I ask for? πŸ™‚ xx

      29 August, 2017
  43. Leena
    Reply

    Hi afelia….thanks so.much for this recipe!!

    Will try it out asap…just to make sure pls….you have 2 tsp of garlic written out twice and 2 tsp of ginger written out twice too.

    Is this a typo or have I not read the method properly and missed out where the 2nd lot of ginger n garlic are added?

    29 July, 2017
    • afelia’s kitchen
      Reply

      Hi, I hope you enjoy the recipe. Just to clarify that was a typing error, I have amended the recipe to include the right amounts. Thank you for pointing this out. πŸ™‚ xx

      29 July, 2017
      • Nadine khan
        Reply

        Hey can you please tell me what is curry powder??

        26 August, 2020
        • afelia’s kitchen
          Reply

          Curry powder is a mix of the four mist commonly used spices – chilli, cumin, coriander and turmeric powder plus a few other spices like fenugreek, cloves, ginger etc. it’s used basically like an all in one and the idea is you only need that one spice to make your curries taste nice. However Bengalis (like me) tend to add curry powder along with the other spices too. Hope that helps explain.

          26 August, 2020
          • Andrew

            This turned out really well. Had to sub out lamb for mutton because of local availability but it’s still incredibly comforting.

            25 July, 2021
          • afelia’s kitchen

            So pleased you enjoyed the curry, it is one of our favourite dishes. πŸ™‚

            26 July, 2021

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