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

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:

16 oz ground lamb
450g
1 tsp vegetable oil
4.67g
1 onion stalk
70g
1 garlic clove
3g
1 can canned tomato paste
170g
3 tbsp curry paste
44g
1.50 cups water
360g
1 cup peas
60g
1 tbsp coriander leaves
4g

Instructions:

1. Preparation:
- Finely chop the onion.
- Mince the garlic.
- Measure out all the ingredients for easy access during cooking.
2. Cooking Lamb:
- 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.
3. Adding Ground Lamb:
- Add the ground lamb to the skillet, breaking it up with a wooden spoon.
- Cook until the lamb is browned, about 5-7 minutes.
4. Incorporating Flavors:
- 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.
5. Simmering:
- 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.
6. Adding Peas:
- Stir in the peas and let them cook for an additional 5 minutes until they are tender and heated through.
7. Finishing Touch:
- Taste and adjust the seasoning if necessary.
- Remove the skillet from heat and sprinkle the chopped coriander leaves over the top.
8. Serving:
- 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 Size290 grams
Energy
Calories 380kcal19%
Protein
Protein 30g21%
Carbohydrates
Carbohydrates 12g3%
Fiber 2.83g7%
Sugar 7g7%
Fat
Fat 24g28%
Saturated 9g31%
Cholesterol 110mg-
Vitamins
Vitamin A 50ug6%
Choline 130mg23%
Vitamin B1 0.19mg16%
Vitamin B2 0.37mg29%
Vitamin B3 9mg57%
Vitamin B6 0.30mg18%
Vitamin B9 40ug10%
Vitamin B12 2.96ug123%
Vitamin C 13mg14%
Vitamin E 2.02mg13%
Vitamin K 18ug15%
Minerals
Calcium, Ca 60mg4%
Copper, Cu 0.33mg37%
Iron, Fe 3.62mg33%
Magnesium, Mg 50mg12%
Phosphorus, P 280mg23%
Potassium, K 870mg26%
Selenium, Se 33ug62%
Sodium, Na 130mg9%
Zinc, Zn 6mg52%
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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