Minced meat with peas (Qeema matar) from Madhur Jaffrey's Indian Cookery (page 53) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: 'Dry' potatoes with ginger & garlic (Sookhe aloo); Gujarati-style yogurt with potatoes (Batata nu raita); Browned, spiced cauliflower (Bhuni gobi); Tomato rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on March 24, 2015

    As I was serving this to children, I left out the chiles, cayenne and coriander leaves, and served hot sauce and coriander on the side, to add to taste. The children loved it ("Can we please have this tomorrow as well?"), and I really liked it too, but I thought the coriander and hot sauce were quite indispensible - without them it tasted too "solid". It was simple to make and inexpensive as well.

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