Best 2 Lamb Keema Matar Recipes

**Lamb Keema Matar: A Flavorful Culinary Journey to Delight Your Taste Buds**

Embark on a culinary adventure with Lamb Keema Matar, a delectable dish that tantalizes the taste buds with its aromatic blend of spices and tender textures. Originating from the vibrant streets of India, this dish showcases the harmonious marriage of succulent lamb keema (minced lamb) and vibrant green peas (matar), simmered in a rich tomato-based gravy. As you delve into this culinary masterpiece, be prepared to be captivated by its symphony of flavors, ranging from the savory richness of the lamb to the subtle sweetness of the peas, all perfectly balanced by a medley of aromatic spices. Discover the secrets of preparing this flavorful dish through our curated collection of recipes, each offering unique variations to cater to diverse culinary preferences. From the classic slow-cooked version that allows the flavors to meld together seamlessly, to the quick and easy one-pot rendition perfect for busy weeknights, our recipes cater to every skill level and time constraint. So, gather your ingredients, ignite your culinary passion, and prepare to embark on a delightful journey with Lamb Keema Matar.

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.).

LAMB KEEMA

Lamb Keema image

Traditional Gujurati style curry made with minced lamb

Provided by lmayne

Time 50m

Yield Serves 4

Number Of Ingredients 17

Ingredients

2 onions, chopped
50g butter
3 tbsp vegetable oil
6 whole cloves
6 whole black peppercorns
3 small pieces of cassia bark or about an inch piece of cinnamon
1 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp garam masala
1 tsp turmeric
1 tin good quality (not sour) plum / san marzano tomatoes
2 -5 finger chillis (depending on your heat preference), chopped
5 cloves garlic
2 inch piece of ginger root
3 tsp salt
500g very lean lamb mince
1 small cup frozen peas

Steps:

Roast the cumin and coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder. This is known as 'dhana-jeeru' and features frequently in Indian cooking.
Melt the butter with the oil in a large pan and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned.
Discard the cassia (or cinnamon). Add 1 tablespoon of the dhana-jeeru mix, the garam masala, and the turmeric and fry for about 30 seconds stirring.
Add the tin of tomatoes and break them up with a spatula. Peel and mince the garlic and ginger and add to the pan with the chillis.
Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges.
Add the minced lamb and break up and mix into the mixture. Cover and cook over a low simmer for 35-45 minutes, adding the peas 10 minutes before the end. Check the seasoning and add more salt and garam masala if reqired.
Like most curries, this dish is best when cooled then reheated to allow the flavours to infuse, but this is optional. Reheat in the pan and serve with rice and / or chapattis.

Tips:

Use high-quality lamb mince for the best flavor.
If you don't have lamb mince, you can use ground beef or chicken.
Add more or less green chilies depending on your desired level of spiciness.
If you don't have garam masala, you can substitute a mixture of cumin, coriander, and cardamom.
Serve lamb keema matar with rice, roti, or naan.

Conclusion:

Lamb keema matar is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of flavorful lamb, tender peas, and aromatic spices, this dish is sure to be a hit with the whole family.