Keema Matar (Ground Lamb with Peas)

Keema Matar (Ground lamb n peas)

Keema Matar

, an important main course dish of the authentic Mughlai cuisine, it is a hot and spicy dish, which holds its ground strong, even with its simplicity and the absence of a rich gravy.

Ground or minced, tender lamb, with the sweetness of the peas and the important contribution of aromatic Indian spices. The earthy color of meat looks georgeous with the lush green peas. It’s a cooks heaven and eaters paradise.

Other than Chilli, Kheema pulao, Bolognese, it’s a yummy way of using minced meat.

The dish originally cooked in Desi Ghee (clarified butter),can be cooked in oil to make It even lighter. The calories per serving are about 300.

If you end up making too much of this delectable treat, don’t worry, coz it proves to be an awesome rechauffe ingredient, you can make keema matar tikkis, kebabs, stuff this in your parantha, fill it in a pie crust.

Keema Matar can be enjoyed with a Garlic Butter Naan or Tandoori Parantha.

Method for preparation

1. Chop the onions, tomatoes and mince the garlic and ginger or grind them coarsely, using a mortar n pestle.
2. Heat the oil in a heavy bottomed pan , add the chopped onions, garlic and ginger.
3. Cook the onions till they turn light brown in color.
4. Add the tomatoes and the salt n spices except garam masala (which always goes at the end of the cooking)
5. Cook the Tomatoes till the water evaporates and they turn pasty n start to leave oil.
6. Stir in the Mince Lamb (Keema), and cook for 10-15 mins, do not cover the pan, constantly stir the keema.
7. Add the peas (thawed) and cook for another 5 mins.
8. Cover the pot and cook for 15-20 mins, keep checking in between,so the meat does not go too dry.
9.  Uncover the pot and cook on high flame, if there is excess water in the keema matar.
10. Sprinkle garam masala and give it a final stir.
11.  Spoon keema matar in a serving dish and garnish with chopped coriander leaves

Serve hot with Boiled rice, Pulao, Naan, Roti,Parantha etc