This is a simple and delicious meal I often make on weeknights. It is healthy and hearty and my whole family loves it. It isn’t completely homemade, but I never feel a meal has to be to be good. This saves a lot of time and makes a satisfying meal your family will be sure to love. I hope you enjoy it as much as we do! You can also easily make this meal vegetarian by simply not adding the chicken and only using vegetables, or adding some tofu.

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This recipe has quickly become one of my family’s favorites for week nights. I LOVE, LOVE, LOVE using the crock pot during the week; especially on those really busy days… you can throw some ingredients in it and slow cook it all day and come out with a deliciously tender and flavorful meal at the end of a busy day. This recipe is not one of my own, but I tweaked it to my taste from an old issue of cooking light magazine. Also it is worthy to note for those of you who aren’t huge Indian food fans, the underlying ‘curry’ note of flavoring in this dish is very mild, so it is not an overwhelming or strong curry flavor. I like to serve this dish over Basmati rice, but white, jasmine, or brown rice will work just as well.

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Kheema Matar

Kheema Matar… mmm… those words just roll off of my tongue when I think about this savory Indian dish.  It instantly became one of my favorite dishes at some of the local Indian cuisine restaurants here in Peoria.  I came across a cookbook while browsing through the wonderful world of TJ Maxx and one of their discount cookbook extravaganzas… sometimes I find the coolest cookbooks there for as little as $2 – $4!  They had an excellent recipe for Kheema Matar and it tastes exactly like the restaurant version I have enjoyed so many times.  It was simple as long as you have all the right ingredients (which I was able to mostly find at Sprouts or any local grocery store) … you may need to add a few Indian spice staples to your cupboard because this recipe is bound to be one of your regulars!

What You Need:

2 Tbsp. oil
2 tsp. cumin seeds
1 large onion, finely chopped
1 Tbsp. garlic paste and ginger paste (finely grated ginger root is a good substitute)
2 bay leaves
1 tsp. curry powder (mild, medium, or hot… I like it HOT!)
2 tomatoes, seeded and chopped
1 tsp. ground coriander
1/2 tsp. chili powder
1/4 tsp. ground turmeric
pinch of sugar
1/2 tsp. each of salt and pepper
1 lb. lean ground beef or lamb
1 cup of frozen peas

Directions:
1. heat oil in a large skillet over medium heat with a tight fitting lid. Add the cumin seeds and cook, stirring for 30 seconds or until they start to crackle.
2. Stir in onion, garlic and ginger paste, bay leaves, and curry powder. Continue to stir-fry until the fat separates.
3. Stir in tomatoes and cook for 1-2 minutes. Stir in coriander, chili powder, turmeric, sugar, salt, and pepper. Stir for 30 seconds to 1 minute.
4. Add beef (or lamb) and cook until no longer pink, using a wooden spoon or spatula to break it up to resemble more minced or finely ground beef. Reduce heat and simmer, stirring occasionally for about 10 minutes.
5. Add the peas and continue simmering with lid on for another 10-15 minutes, until the peas are thawed and heated through.

**NOTE**If there seems to be too much liquid in the skillet, increase the heat and let it cook for a few minutes until the liquid reduces. I recommend serving this dish over a bed of white jasmine rice and with a side of naan bread. MMM… DELICIOSO! Enjoy!