Keema matar is a “dry” curry of Pakistani origin, richly spiced with tender green peas. It’s bursting with all the flavor of curry spices, but without the added liquid that’s typically found in most curries we eat in America.
Authentic Keema Matar Curry With Bison Primal Blend
Keema matar is a “dry” curry of Pakistani origin, richly spiced with tender green peas. It’s bursting with all the flavor of curry spices, but without the added liquid that’s typically found in most curries we eat in America. You can easily use garam masala powder in lieu of the whole spices, but if you can use the whole cloves, peppercorns and cinnamon stick it really adds a depth of flavor to the dish that cannot be achieved otherwise. Activating the spices in the oil helps to add layers of flavor to the curry. If you have ghee, it would be a delicious alternative to the bison tallow. Otherwise any cooking oil will work just fine. I decided to use our bison primal blend for this dish. It bestows amazing health benefits with all the great taste of our best selling ground bison.
Ingredients:
🍴 1 lb bison primal blend or ground bison 🍴 3 cloves 🍴 1 inch piece of cinnamon stick 🍴 5 whole black peppercorns 🍴 2 cardamom pods 🍴 3 tablespoons bison tallow 🍴 2 onions, finely chopped 🍴 1 teaspoon finely minced ginger 🍴 1 teaspoon finely minced garlic 🍴 2 teaspoons coriander 🍴 ¼ teaspoon turmeric 🍴 1 teaspoon sea salt 🍴 ½ teaspoon red pepper flakes 🍴 2 cups diced tomatoes 🍴 1 cup green peas (frozen is fine) 🍴 ½ cup bison bone broth 🍴 Chopped fresh cilantro for garnish. https://bit.ly/3oI3rLP
