Keema matar
Indulge in the rich and savory flavors of Keema Matar, a delightful Indian dish featuring tender ground lamb simmered with onions, garlic, and curry paste in a tomato base, with a hint of fresh coriander and sweet peas. Perfectly balanced and aromatic, this easy-to-follow recipe is sure to become a family favorite.
- 07 Mar 2025
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Keema Matar is a flavorful and hearty Indian dish made with ground lamb and peas. It's perfect for a cozy meal and can be enjoyed with rice, naan, or even on its own. The combination of spices and ingredients creates a satisfying and aromatic experience that is sure to impress. Let's dive into the recipe!
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic.
- Measure out all the ingredients for easy access during cooking.
- Heat 1 teaspoon of vegetable oil in a large skillet or pan over medium heat.
- Add the finely chopped onion and sauté for about 4-5 minutes until it becomes translucent.
- Stir in the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
- Add the ground lamb to the skillet, breaking it up with a wooden spoon.
- Cook until the lamb is browned, about 5-7 minutes.
- Once the lamb is browned, stir in the canned tomato paste and curry paste.
- Mix everything well to ensure the lamb is fully coated with the pastes.
- Pour in 1.5 cups of water and bring the mixture to a boil.
- Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
- Stir in the peas and let them cook for an additional 5 minutes until they are tender and heated through.
- Taste and adjust the seasoning if necessary.
- Remove the skillet from heat and sprinkle the chopped coriander leaves over the top.
- Serve the Keema Matar hot, garnished with additional fresh coriander if desired.
- This dish pairs beautifully with steamed basmati rice, naan, or a side salad.
Tips:
- For a richer flavor, marinate the ground lamb with some curry paste and let it sit for at least 30 minutes before cooking.
- Use fresh peas if available for a more vibrant color and texture.
- Adjust the amount of curry paste to suit your spice preference. If you like it spicier, add an extra tablespoon.
- Finely chop the onion and garlic for a smoother texture in the final dish.
- Garnish with fresh coriander leaves right before serving to add a pop of color and freshness.
Keema Matar is a delightful dish that brings the essence of Indian cuisine to your table. The combination of ground lamb, peas, and rich spices makes it a perfect comfort food for any occasion. Follow these tips and enjoy a delicious and aromatic meal that’s sure to become a favorite in your household.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 2.83g | 7% |
| Sugar 7g | 7% |
| Fat | |
| Fat 24g | 28% |
| Saturated 9g | 31% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 130mg | 23% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.37mg | 29% |
| Vitamin B3 9mg | 57% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 2.96ug | 123% |
| Vitamin C 13mg | 14% |
| Vitamin E 2.02mg | 13% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.33mg | 37% |
| Iron, Fe 3.62mg | 33% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 280mg | 23% |
| Potassium, K 870mg | 26% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 6mg | 52% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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