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Keema Matar

Keema Matar

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
WAgirl

WAgirl

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!

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Caroline C
3

Caroline C

1/22/2008

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 spices 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.

bcapocelli
1

bcapocelli

2/16/2011

This is a great recipe. Not really authentic, but tasty!

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