Keema matar
Keema Matar is a hearty Indian dish featuring ground lamb and peas simmered in a spiced tomato and curry sauce. It's a comforting meal that pairs well with rice or naan.
Cook time 30 min
Prep time 10 min
Ingredients:
16 oz ground lamb1 tsp vegetable oil
1 onion stalk
1 garlic clove
1 can canned tomato paste
3 tbsp curry paste
1.50 cups water
1 cup peas
1 tbsp coriander leaves
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!
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.
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.
Keema matar FAQ:
Simmer the Keema Matar for about 15-20 minutes. This allows the flavors to meld together and the sauce to thicken.
You can substitute ground beef, chicken, or turkey for the ground lamb, adjusting cooking times as needed for leaner meats.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Cook the ground lamb until it is browned, which typically takes about 5-7 minutes. It should reach an internal temperature of at least 160°F (71°C).
To adjust the spice level, you can add more or less curry paste according to your preference. Taste as you go to find the right balance.
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.
Nutrition per serving
4 ServingsCalories 380kcal
Protein 30g
Carbohydrates 12g
Fiber 2.83g
Sugar 7g
Fat 24g
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