Keema Matar


-serves 3-4
When it comes to simple and easy home-cooked Indian, this keema matar recipe takes the cake - exactly 40 minutes from start to finish. Infused with aromatic herbs and spices, this North-Indian/Pakistani dish of minced lamb and green peas can be made using just a handful of fresh ingredients and of course quality fatty lamb (coz' fat = flavor). The whole caramelized onion + fresh tomatoes + yogurt combination works like magic with rich lamb keema and explosions of sweet garden peas. Scoop up the end result with freshly made chapatis or naan; even better if you've got buttery bread buns called "Pao" or lightly toasted Ciabatta.

Ingredients for Keema Matar

2 tablespoon ghee or vegetable oil
​1 teaspoon cumin seeds 
250g red onion, chopped 
1 tablespoon ginger, chopped
3 cloves garlic, chopped
1 fresh chilies, chopped
4 green cardamoms, pounded in a mortar and pestle 
​1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 tablespoon coriander powder
1/4 teaspoon red chili powder
1.5 teaspoon salt
400g tomatoes, pureed
500g fatty minced lamb or beef (w/ approximately 25% fat)
1 cup green peas
1/4 cup yogurt, at room temperature, whisked well (optional)
1 teaspoon garam masala
1 tablespoon lemon juice 
1/4 cup coriander leaves, for garnish

Keema Matar Recipe Video

Recipe
1. Heat ghee in a heavy bottomed pan or wok, add cumin seeds, pounded green cardamoms followed by chopped onions and sauté for a few minutes. 
2. Add ginger, garlic, chili and sauté for 5-7 minutes until onion starts to brown. Add turmeric, red chili powder, coriander powder, cumin powder and salt - stir well.
3. Add tomatoes and cook for 5-7 minutes on medium flame. Add ground meat, stirring and mincing with your spatula, to avoid lumps. Cook on high heat for 5-7 minutes until onion starts to brown, and oil separates.
4. Add 1/2 cup of water, green peas and yogurt -  stir well, cover and cook for about 30 minutes until meat is fully cooked. 
6. Add garam masala powder, and lemon juice - stir well. 
​7. Garnish with fresh coriander leaves and serve hot with naan, ciabatta or steamed rice.
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