Keema Matar

Estimated — 6 ingredients not in food database (100% mass accounted for)

• Coriander leaves

  chopped, for garnish

  30 g

• Coriander powder

  5 ml

• Cumin seeds

  5 ml

• Garam masala

  2.5 ml

• Garlic

  crushed

  1 pc

• Green peas

  fresh or frozen, thawed

  240 ml

• Ground cumin

  5 ml

• Lamb mince (keema)

  200 g

• Oil

  30 ml

• Onion

  finely chopped

  1 pc

• Red chili powder

  2.5 ml

• Salt

  to taste

• Tomato

  chopped

  1 pc

Add to Cart

Flavor profile

Method

1. 1Heat 2 tablespoons of oil in a deep pan over medium heat.
2. 2Add 1 finely chopped onion and sauté until golden brown.
3. 3Add 1 teaspoon of cumin seeds and 1 small crushed garlic clove. Sauté for 30 seconds until fragrant.
4. 4Add 200 g of minced lamb (keema) and cook, breaking it up with a spoon, until browned and no pink remains.
5. 5Stir in 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of garam masala. Mix well to coat the meat.
6. 6Add 1 cup of green peas (fresh or frozen, thawed) and 1 medium chopped tomato. Cook for 5 minutes until the mixture thickens.
7. 7Season with salt to taste and add 1/4 cup of water to adjust consistency. Simmer for 3 minutes.
8. 8Turn off the heat, garnish with fresh coriander, and serve hot with naan or steamed rice.