Best 2 Kheema Mattar Ground Lamb And Peas Recipes

**Kheema Mattar: A Journey Through Flavors**

Kheema Mattar, a delectable dish originating from the Indian subcontinent, embarks on a culinary adventure that harmoniously blends minced lamb, succulent peas, and an aromatic symphony of spices. This flavorful dish is a staple in many households, often gracing dinner tables as a comforting and hearty meal. Our culinary journey takes an exciting turn as we explore a collection of Kheema Mattar recipes, each offering a unique twist on this classic dish. From the traditional slow-cooked version to innovative variations that incorporate contemporary ingredients, these recipes promise an explosion of flavors that will tantalize your taste buds. Whether you prefer a mildly spiced or a fiery rendition, our curated selection caters to diverse palates, ensuring an unforgettable gastronomic experience. So, prepare to embark on a delightful voyage as we delve into the world of Kheema Mattar, where every bite tells a tale of culinary mastery.

Check out the recipes below so you can choose the best recipe for yourself!

KHEEMA MATTAR (GROUND LAMB AND PEAS)

Kheema Mattar (Ground Lamb and Peas) image

This is a fantastic dish from northern India. It can be made with ground chicken, turkey, or pork, but it's best when made with lamb.

Provided by Cluich

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, crushed
in. piece fresh ginger, grated
2 green chilies, finely chopped (remove the seeds for less heat)
1 1/2 lbs ground lamb
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon chili powder (I use some extra-hot powder I got at an Indian market.)
1/2 teaspoon salt
1 cup water
1 1/2 cups frozen peas, thawed
2 tablespoons lemon juice

Steps:

Heat the oil and fry the onion for about five minutes over medium heat, until browned. Add the garlic, ginger and chillies and fry for two more minutes.
Add the lamb and stir-fry over high heat for about five minutes, then stir in remaining seasoning and water. Cover the pan and simmer for about 25 minutes.
Add the peas and lemon juice, then cook, uncovered, for about 10 minutes. (Suggestion: Serve with warm naan and plain yogurt.).

KHEEMA MATAR (BEEF AND PEA CURRY)

Kheema Matar (Beef and Pea Curry) image

An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.

Provided by This One Woman

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons ghee (clarified butter)
1 teaspoon cumin seeds
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon curry powder
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and grated
2 bay leaves
1 (16 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
1 pound ground beef
2 cups frozen peas

Steps:

Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 20.9 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 643.7 mg, Sugar 8.4 g

Tips:

For the most flavorful kheema, use a combination of ground lamb and ground beef.
If you don't have garam masala, you can substitute a blend of cumin, coriander, and cardamom.
To make the kheema even more flavorful, marinate the lamb and beef in the yogurt and spices for at least 30 minutes before cooking.
If you like your kheema spicy, add a serrano or jalapeño pepper to the recipe.
Serve the kheema with rice, naan, or roti.

Conclusion:

Kheema Mattar is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of lamb, peas, and spices creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Kheema Mattar a try. You won't be disappointed!