Keema Matar

2 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

Ingredients

1 pound ground lamb
1 teaspoon vegetable oil
1 small onion, chopped
1 clove garlic, pressed
1 (6 ounce) can tomato paste
3 tablespoons mild curry paste
1 1/2 cups water
1 cup fresh or frozen peas, thawed
3 sprigs cilantro, for garnish

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Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
312 cal
16%

Fat
16.9 g
26%

Carbs
16.7 g
5%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

Caroline C

Jan. 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 ..." 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."