Keema Achari

A Keema Aloo Matar Achari combines delicious ingredients such as potatoes, chilli peppers, minced lamb, and a delightful hot bespoke and authentic Achari Tarka Base of Aagrah Foods curry recipe. This dish is aromatic and flavourful with a tangy taste. This recipe can also be made using minced beef if lamb is not your preferred meat. This dish does not just have to be for meat-eaters either. It can also be suitable for vegetarians by substituting beef for Quorn mince.


How long will it take to cook Keema Aloo Matar Achari?

This Keema Aloo Matar Achari recipe will take roughly 30 minutes to cook, and this includes 5 minutes preparation time and 25 minutes cooking time. This recipe will serve approximately three people as a main meal.



What can I serve with Keema Aloo Matar Achari?

We recommended serving the Keema Aloo Matar Achari with hot fresh naan bread or a delicious chapati, a crispy onion bhaji and garnished with chopped fresh coriander.

Keema Aloo Matar Achari

Servings

3

Prep Time

5 minutes

Cook Time

25 minutes

Cuisine

Kashmiri

Category

Main

Keema Aloo Matar Achari

Ingredients

  • 500g minced lamb/mutton (Quorn mince is great as a veg alternative)
  • 100g garden peas
  • 50ml olive oil
  • 200g new potatoes (pre-boiled)
  • 1 green chilli (choppedd)
  • 1 jar Achari Tarka base

Directions

  1. To begin, put the oil in a large pan and stir fry the lamb or mutton meat for between 3 to 4 minutes.

  2. Add the jar of Achari Tarka Base from Aagrah Foods. Swirl the pot out with approximately 100ml of water, then add this to the pan.

  3. Add the finely chopped new potatoes and the chopped green chilli and bring to a boil.

  4. Allow the curry with potatoes to simmer with the lid on for 3 to 4 minutes.

  5. Pour in the garden peas and cook the ingredients for 3 to 4 minutes until the sauce thickens.

  6. To finish, garnish the curry with the chopped coriander and serve it with a fresh naan bread of choice for exquisite flavourings.

Keema Aloo Matar Achari

Servings

3

Prep Time

5 minutes

Cook Time

25 minutes

Cuisine

Kashmiri

Category

Main

Keema Aloo Matar Achari

Ingredients

  • 500g minced lamb/mutton (Quorn mince is great as a veg alternative)
  • 100g garden peas
  • 50ml olive oil
  • 200g new potatoes (pre-boiled)
  • 1 green chilli (choppedd)
  • 1 jar Achari Tarka base

Directions

  1. To begin, put the oil in a large pan and stir fry the lamb or mutton meat for between 3 to 4 minutes.

  2. Add the jar of Achari Tarka Base from Aagrah Foods. Swirl the pot out with approximately 100ml of water, then add this to the pan.

  3. Add the finely chopped new potatoes and the chopped green chilli and bring to a boil.

  4. Allow the curry with potatoes to simmer with the lid on for 3 to 4 minutes.

  5. Pour in the garden peas and cook the ingredients for 3 to 4 minutes until the sauce thickens.

  6. To finish, garnish the curry with the chopped coriander and serve it with a fresh naan bread of choice for exquisite flavourings.
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