Keema Matar
Keema Matar is a dish you want to cook when you feel like having curry, but you don’t want to stand for a long time in the kitchen to cook. It is a simple and easy dish to make, yet it is flavorful and delicious.
Servings: 8
Equipment
- Cooking pan with lid
- Wooden spoon
Ingredients
- 1.3 lbs lamb minced meat.
- 1 ½ cups green peas frozen or fresh
- 1 medium-size brown onion chopped.
- 2 cloves garlic minced.
- ½ inch ginger minced.
- ⅓ teaspoon turmeric powder.
- 1 teaspoon cumin powder.
- 1 teaspoon coriander powder.
- ½ teaspoon ground/ coarse black pepper.
- 1 teaspoon Kashmiri red chili powder or Paprika powder see the note.
- 5 cloves
- 7 whole black peppercorns
- 2 medium size tomatoes chopped
- ⅓ cup cooking oil.
- Coriander leaves optional
Instructions
- In a cooking pot, put the minced meat in, add the chopped onions, garlic and ginger paste, the chopped tomatoes, and all the spices. Mix and stir well. Cook it at medium heat with the lid on. And keep mixing every now and again.
- After a while, you can see that the mixture will have juices released from the meat and the vegetables.
- Then add in your green peas. Stir well again and leave to cook with the lid on. Continue cooking and stirring until all the liquid almost disappears.
- When you find that the water evaporates, but the meat still looks juicy, add in the cooking oil and stir well.
- Put the lid back and cook further for about 10 minutes. Take care not to let the meat get too dry. If it looks too dry, you can add a little bit of water.
- Your Pakistani lamb keema matar should be ready when you can see the oil kind of mixed well and the minced meat looks juicy and yummy.
- Put the keema in a serving bowl. Garnish the dish with chopped coriander leaves.
- Enjoy!
Notes
- You can use either red chili pepper powder, cayenne pepper powder, or paprika powder. Or you can mix both chili and paprika by adding ½ teaspoon of each spice respectively. Just remember that every chili powder has its own different heat level, so you’d want to put as much chili according to your preference.
- You can use tinned tomatoes instead of fresh ones. 3-4 tablespoons of tinned tomatoes are more than enough for this recipe.
- I personally use rapeseed oil or sunflower oil for my curry dishes. So you can use whichever oil you like.
- This dish freezes well. I often make it in bulk and store it in my freezer. They’re such a keeper when things are too hectic for me to cook.
Nutrition
Serving: 1g | Calories: 390kcal | Carbohydrates: 10g | Protein: 25g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 85mg | Sodium: 75mg | Fiber: 3g | Sugar: 3g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.