Keema Matar

Name: Keema Matar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
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

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.

45 minEasyServes 4420 cal/serving

IndianDinnerStovetopHigh ProteinGluten-FreeDairy-FreeEgg-FreeNut-FreePork-Free

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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

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.
2

Add 2 finely diced yellow onion and cook, stirring often, for 7 to 8 minutes until golden brown.
3

Add 6 minced garlic cloves and 1 inch minced fresh ginger and cook for 1 minute.
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.
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.
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.
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.
8

Taste and adjust seasoning. Garnish with 1/4 cup chopped fresh cilantro and serve.

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Questions

What can I use instead of garam masala in Keema Matar?

The entry for Keema Matar calls for 1 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

Can I use ground turkey instead of ground beef in Keema Matar?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Keema Matar uses 1 1/2 lb ground lamb (or ground beef).

Is Keema Matar spicy?

Moderately. The heat in Keema Matar comes from 1/2 tsp Indian chili powder (or cayenne). For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Keema Matar?

One serving (the recipe makes 4) is about 420 calories, with 32 g protein, 24 g carbohydrate and 12 g fat, plus 4 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

How long does Keema Matar keep?

Refrigerate what is left of Keema Matar within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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