Keema Matar Recipe - Allrecipes.com
  • READY IN 40 mins

Keema Matar

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

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 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.

 
Feb 16, 2011

This is a great recipe. Not really authentic, but tasty!

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 658 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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