Keema Matar recipe

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Ingredients

1 pound ground lamb
1 teaspoon vegetable oil
1 small onion, chopped
1 clove garlic, pressed
1 (6 ounce) can tomato paste
3 tablespoons mild curry paste
1 ½ cups water
1 cup fresh or frozen peas, thawed
3 sprigs cilantro, for garnish

Nutrition Info

311.6 calories
carbohydrate: 16.7 g
cholesterol: 75.9 mg
fat: 16.9 g
fiber: 3.7 g
protein: 23.4 g
saturatedFat: 6.6 g
servingSize: -
sodium: 658 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion, cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.

  2. Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.

Recipe Yield

4 servings

Recipe Note

Before my husband and I got married, he found this recipe on the Patak's® Indian food website. We made it and loved it. But when I went to find it later, I couldn't! So this is a combination of what I remember from the recipe and other Keema Matar recipes that I found on-line. You can substitute chopped tomatoes for the paste, and add 1/4 -1/2 cup water to make the sauce. Serve over rice. Enjoy!

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