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| Home -> [Central Asian, Indian, Lamb & Mutton] -> [Keema mattar Recipe] |
Keema mattar
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Central Asian, Indian, Lamb & Mutton |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Ghi | | 3
| med | Onions, finely chopped | | 1
| | 1" thick piece of ginger | | | -peeled & minced | | 5
| | Garlic clove, peeled/minced | | 6
| | Whole cloves | | 1/2
| tsp | Cinnamon | | 1
| tbsp | Powdered coriander | | 1
| tbsp | Powdered cumin | | 1
| tsp | Turmeric | | 1
| tsp | Salt | | 1/4
| tsp | Red pepper | | 3
| tbsp | Tomato paste | | 2
| tbsp | Yogurt, plain | | 2
| lbs | Lamb, ground | | 1
| cup | Peas |
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Procedures:
| 1 | Heat butter or margarine in wide pot. | | 2 | Add onions and saute until they brown lightly. | | 3 | Add spices and stir well. | | 4 | Add tomato paste and yogurt and cook 10 minutes. | | 5 | Add lamb, breaking it into fine mince with a wooden spoon. | | 6 | Make sure the mixture has no lumps. | | 7 | Bring to a boil, lower heat and cook 50 minutes. | | 8 | Add peas and simmer to heat through. | | 9 | Serve with naan or rice. | | 10 | Yield: 8 servings as part of a large meal |
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