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Keema Matar

By: 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!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 57 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 311 | Total Fat: 16.9g | Cholesterol: 76mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2008 by Caroline C 
This wasn't bad but you really need to play around with the spices to get it how you like it.... MORE

 
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