Keema Matar (Minced Lamb and Pea Curry) – With Manoj Chopra

Keema Matar - Manoj

Minced Lamb and Pea Curry or Keema Matar are incredibly simple to cook that’s delicious and freezes well and best enjoyed during a lazy weekend with friends and family. Serve this moderately spiced curry with Indian Bread (Naan/Paratha/Roti) or even rice and it will make for one of the most comforting meals.
Our New York-based columnist Manoj Chopra shares the recipe and tips to make this mouthwatering dish, which also works well as a winter warmer.

Ingredients Keema Matar
Freshly Ground Lamb -1/2 Kg meat (minced)
1 cup green peas (shelled)
Clarified Butter/ Ghee – As per taste
1-2 tsp cumin seeds
1-2 tsp Garam Masala (Powdered clove, cinnamon, cardamom)
1 medium onion finely chopped
1 tsp ginger garlic paste
2 cups of tomatoes, chopped
Salt to taste
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp chili powder
1 tbsp coriander leaves, chopped
Cilantro for garnish

Method Keema Matar

1. Use fresh ground lamb.
2. In Desi Ghee fry chopped onions to a golden brown. Then add fresh garlic & ginger paste, powdered turmeric, cumin, coriander & fry thoroughly.
3. Add Ground Lamb & chopped tomatoes, cook well. Add green peas till cooked.
4. Finish off with powdered Garam Masala & chopped fresh cilantro leaves.
Note – Using thicker chunky ground lamb is better than the fine/small type.

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