Kheema Matar
I am continuing my journey in my “Food of India” cookbook that I picked up about 15 years ago but just started to cook from recently. This was really good!
1 lb of ground lamb
2 onions (I used 2 small shallots) finely chopped
3 bay leaves
2 inch piece of ginger
4 garlic cloves
1/2 teaspoon of salt
Mash the salt, ginger and garlic into a paste
2 tablespoons of tomato paste
A pinch of asafoetida
1/4 teaspoon of turmeric
1/2 teaspoon of chili powder
2 tablespoons of ground coriander
2 tablespoons of ground cumin
1 teaspoon of black pepper
1 & 1/2 teaspoons of salt
2 tablespoons of plain yogurt
3/4 cup of water
1 & 1/2 cups of frozen peas
1/4 teaspoon of garam Masala
Fresh cilantro leaves
Cook the onions and bay leaves in a few tablespoons of oil on medium high heat for about 5 minutes then add in the lamb breaking up the meat into small pieces for an additional 5 minutes. Add in the garlic ginger paste and cook this together for another 5 minutes. Next, the tomato paste and spices stirring the mixture for an additional 5 minutes. Add in the yogurt and stir it until combined for a few minutes. Add in the water, a 1/4 cup at a time letting it get absorbed by the lamb mixture for 1 minute between each addition. Add in the frozen peas and toss it with the lamb. Bring the heat down to medium low and cover the lamb for about 5-7 minutes letting the peas cook through. Once the peas are tender add in the garam masala and chopped cilantro. The Kheema Matar was extremely delicious over basmati rice with naan and vegetables. Yum!
1 lb of ground lamb
2 onions (I used 2 small shallots) finely chopped
3 bay leaves
2 inch piece of ginger
4 garlic cloves
1/2 teaspoon of salt
Mash the salt, ginger and garlic into a paste
2 tablespoons of tomato paste
A pinch of asafoetida
1/4 teaspoon of turmeric
1/2 teaspoon of chili powder
2 tablespoons of ground coriander
2 tablespoons of ground cumin
1 teaspoon of black pepper
1 & 1/2 teaspoons of salt
2 tablespoons of plain yogurt
3/4 cup of water
1 & 1/2 cups of frozen peas
1/4 teaspoon of garam Masala
Fresh cilantro leaves
Cook the onions and bay leaves in a few tablespoons of oil on medium high heat for about 5 minutes then add in the lamb breaking up the meat into small pieces for an additional 5 minutes. Add in the garlic ginger paste and cook this together for another 5 minutes. Next, the tomato paste and spices stirring the mixture for an additional 5 minutes. Add in the yogurt and stir it until combined for a few minutes. Add in the water, a 1/4 cup at a time letting it get absorbed by the lamb mixture for 1 minute between each addition. Add in the frozen peas and toss it with the lamb. Bring the heat down to medium low and cover the lamb for about 5-7 minutes letting the peas cook through. Once the peas are tender add in the garam masala and chopped cilantro. The Kheema Matar was extremely delicious over basmati rice with naan and vegetables. Yum!