"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!" — WAgirl
Watch video tips and tricks
1 (6 ounce) can
mild curry paste
1 1/2 cups
fresh or frozen peas, thawed
cilantro, for garnish
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.
This is a great recipe. Not really authentic, but tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 152
See how to make mini lamb meatballs in a sweet and spicy sauce.
What's cooking in Polson? This impressive lamb dish.
Watch Chef John make succulent, fragrant, slightly spicy lamb shanks.