Name: Lamb Keema Matar
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp olive or groundnut oil; 1 onion; 2 tsp garlic; 1 tbsp ginger; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; ¼ tsp ground cinnamon; ¼ tsp ground nutmeg; ½ tsp cayenne pepper; 200 g tomatoes; 4 tbsp plain yoghurt; 550 g minced lamb; 1 tsp salt; 250 ml water; 2 tbsp lemon juice; 150 g petit pois; fresh coriander

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Lamb Keema Matar

Author: rfriscuolo Cooking Method: Fry, Simmer Cuisine: Curry, Indian Courses: Dinner, Lunch, Main Course

Difficulty: Beginner Prep Time 10 mins Cook Time 50 mins Total Time 1 hr

Servings: 4

Best Season: Suitable throughout the year

Description

Serve with plain boiled rice and some nice chapatis or naan breads.

Instructions

Heat the oil in a large frying pan, preferably non-stick and set over a medium-high heat. When it is hot, add the onion, ginger and garlic and cook until lightly browned. Add the spices and stir fry for a further 10 seconds.
Stir in the tomatoes and cook on a medium heat until they have softened. Add the minced lamb and salt. Stir fry for about 2 minutes, breaking up all the lumps.
Add the water and bring to a simmer, then cover the pan with a lid, turn the heat to low and simmer for 30 minutes.
Add the lemon juice and peas to the pan. Add the yogurt a spoonful at a time, stirring into the sauce after each spoonful. Once all the yoghurt has been added, cover once more and cook gently for 5 minutes.
Plate up with some plain boiled rice and garnish with fresh coriander. Serve with some nice chapatis or naan breads.

Lamb Keema Matar

Lamb Keema Matar

Description

Ingredients

Instructions

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