Keema Matar2 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“Before my husband and I got married, he found this recipe on the Patak's Indian food website. We made it and loved it. But when I went to find it later, I couldn't! So this is a combination of what I remember from the recipe and other Keema Matar recipes that I found on-line. You can substitute chopped tomatoes for the paste, and add 1/4 -1/2 cup water to make the sauce. Enjoy!” - by WAgirl
Original recipe yields 4 servings
- Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.
- Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.
Amount Per Serving (4 total)
- 312 cal
- 16.9 g
- 16.7 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"This wasn't bad but you really need to play around with the spices to get it how you like it. For people not used to this kind of food, I suggest adding a little at a time, and taste - alot of Indian ..." See morespices are a real acquired taste. I personally added way more garlic, and also some Patak's garlic chutney. It was good but not something I would make again."
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