Keema Mattar is always one of my go to dishes when i eat out. I find it incredibly comforting and although its very simple can be quite rich when beef or lamb mince is used.

With wild mushrooms plentiful this time of year so i created this recipe to make use of their abundance but also the savouriness they offer when cooked down amongst all the spices.

I've used a mix of wild mushrooms that included winter chanterelles, amethyst deceivers and hen of the woods but cultivated mushrooms can be just as tasty in this recipe. Oyster mushrooms, chestnut and shiitake would work well.

I ate mine over a jacket potato but you can of course eat it with rice or on toast with an egg!

Recipe

Ingredients:

600g mixed mushrooms

4 cardamom pods

4 dried red chillies 

1 piece of cassia bark or cinnamon

6 curry leaves or 2 bay leaves

1 onion, finely chopped 

1 tbsp garlic and ginger paste

1tsp turmeric powder 

2 tsp mild curry powder

1/2tsp chilli powder

1tbsp tomato purée 

100g frozen peas

Oil to cook with

Salt to taste

Splash of water

Squeeze of lemon juice

*Note: To make the garlic and ginger paste you will need a thumb sized piece of ginger and 5 cloves of garlic (equal quantities). Peel them both, roughly chop and blend in a food processor or with a hand blender with a little water and a pinch of salt until a paste is achieved. Any excess paste can be frozen down into ice cube trays ready for next time. 

Method

1. Add a splash of oil to a pan over a medium heat. Add the dried chilli, cardamom and cassia bark. Fry until lightly golden and fragrant then add the onion and cook until soft and sweet. Add the garlic and ginger paste and cook for 2 minutes.

2. Add the curry leaves followed swiftly by the mushrooms. Cook until the moisture has evaporated and reduced from the mushrooms. Add the tomato paste and the remaining spices. Cook for a couple of minutes before adding a splash of water and the peas.

3. Add the curry leaves followed swiftly by the mushrooms. Cook until the moisture has evaporated and reduced from the mushrooms. Add the tomato paste and the remaining spices. Cook for a couple of minutes before adding a splash of water and the peas. 

4. Cook for a further 10 minutes before finishing with a good squeeze of lemon juice and a pinch of salt to taste. You can of course scatter with chopped coriander or mint if you choose.