Keema Matar
A richly spiced Indian ground lamb and green pea curry simmered with tomatoes, ginger, and warming spices. Serve with basmati rice or warm roti for a satisfying weeknight dinner.
Ingredients
- 1 1/2 lb ground lamb (or ground beef)
- 2 tbsp neutral oil (canola or vegetable)
- 2 yellow onion, finely diced
- 6 garlic cloves, minced
- 1 inch fresh ginger, minced
- 1 can canned diced tomatoes
- 1 cup frozen green peas
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp Indian chili powder (or cayenne)
- 1 tsp salt
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Heat 2 tbsp neutral oil (canola or vegetable) in a large skillet or wok over medium-high heat. Add 1 tsp cumin seeds and let sizzle for 30 seconds until fragrant.
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2
Add 2 finely diced yellow onion and cook, stirring often, for 7 to 8 minutes until golden brown.
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3
Add 6 minced garlic cloves and 1 inch minced fresh ginger and cook for 1 minute.
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4
Add 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/2 tsp Indian chili powder (or cayenne). Stir for 30 seconds to bloom the spices.
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5
Add 1 1/2 lb ground lamb (or ground beef) and break it up with a spoon. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until no pink remains. Drain excess fat if desired.
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6
Add 1 can canned diced tomatoes and 1 tsp salt. Stir to combine, then cook for 5 minutes until the tomatoes break down and the oil starts to separate.
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7
Stir in 1 cup frozen green peas and 1 tsp garam masala. Cook for 3 to 4 minutes until the peas are heated through.
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8
Taste and adjust seasoning. Garnish with 1/4 cup chopped fresh cilantro and serve.