Keema Matar though usually made with goat meat, can also be made using ground lamb. This is a simple recipe but nevertheless it tastes absolutely delicious. I love to serve this with some homemade Pau or soft bread. Recipe for that is coming very soon so stay tuned @sarchakra
PREP TIME: 10 mins
COOK TIME: 25 mins
YIELDS: 4-5
Ingredients
- Ground lamb 16 oz
- Vegetable oil 2 tbsp
- Onion 1, large, chopped
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Salt to taste
- Sugar 1 tsp
- Turmeric powder 1 tbsp
- Tomato 1, large, chopped
- Cumin powder 1 tbsp
- Coriander powder 2 tbsp
- Red chili powder 1 tbsp
- Kashmiri chili powder 2 tsp
- Black pepper powder 2 tsp
- Garam masala powder 2 tsp
- Dried fenugreek leaves 2 tsp
- Frozen peas 2 cups
- Ghee 2 tbsp
Method
- Heat oil. Add in sugar. Let it cook for a few seconds till it starts to caramelize.
- Add chopped onions. Cook for a few minutes till the onion starts to turn golden.
- Add ground lamb. Cook for a few minutes till the lamb is no longer pink.
- Add chopped tomato, salt, turmeric, red chili powder, cumin powder, coriander powder, black pepper powder, Kashmiri chili powder and Garam masala powder. Cook the spices till the oil starts to float. Cover and turn the heat to low. Cook till the lamb is done. Do not add any water.
- Put in frozen peas. Cook uncovered for a few more minutes.
- Crush fenugreek leaves in the palm of your hands. Add into the meat.
- Mix in ghee. Stir gently. Serve with onion slices and lime wedges.
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