Tuesday, January 15, 2013

Keema Matar (Ground Lamb with Peas)


  • Lean Ground Lamb                2 lbs (1 kg approx)
  • Onion (finely chopped)         3 large
  • Ginger (minced)                     2 “ piece
  • Garlic (minced)                      8 cloves
  • Tomatoes (finely chopped)  3 large
  • Red Chilli powder                   ½ tsp
  • Coriander Powder                  1 tbsp
  • Paprika                                     ½ tsp
  • Garam Masala                          1 tsp
  • Salt                                              1 tsp
  • Frozen Peas                             16 oz or 400 gms


  1. Chop the onions, tomatoes and mince the garlic and ginger or grind them coarsely, using a mortar n pestle.
  2. Heat the oil in a heavy bottomed pan , add the chopped onions, garlic and ginger.
  3. Cook the onions till they turn light brown in color.
  4. Add the tomatoes and the salt n spices except garam masala (which always goes at the end of the cooking)
  5. Cook the Tomatoes till the water evaporates and they turn pasty n start to leave oil.
  6. Stir in the Mince Lamb (Keema), and cook for 10-15 mins, do not cover the pan, constantly stir the keema.
  7. Add the peas (thawed) and cook for another 5 mins.
  8. Cover the pot and cook for 15-20 mins, keep checking in between,so the meat does not go too dry.
  9.  Uncover the pot and cook on high flame, if there is excess water in the keema matar.
  10. Sprinkle garam masala and give it a final stir.
  11.  Spoon keema matar in a serving dish and garnish with chopped coriander leaves
  12. Serve with hot steamed rice,pulao,naan,chapati and paratha
Serve hot with Boiled rice, Pulao, Naan, Roti,Paratha etc 

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