Keema Mattar (Northern India) Recipe

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Keema Mattar (Northern India) Recipe

 

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Keema Mattar (Northern India)

 

Ingredients

1/2 cup ghi
3 medium onions, finely chopped
1 1 thick piece of ginger peeled & mi, nced
5 garlic clove, peeled/minced
6 whole cloves
1/2 tsp cinnamon
1 tbsp powdered coriander
1 tbsp powdered cumin
1 tsp turmeric
1 tsp salt
1/4 tsp red pepper
3 tbsp tomato paste
2 tbsp yogurt, plain
2 lb lamb, ground
1 cup peas



 

Preparation

Heat butter or margarine in wide pot. Add onions and
saute until they brown lightly. Add spices and stir
well. Add tomato paste and yogurt and cook 10
minutes. Add lamb, breaking it into fine mince with a
wooden spoon. Make sure the mixture has no lumps.
Bring to a boil, lower heat and cook 50 minutes. Add
peas and simmer to heat through. Serve with naan or
rice.

Yield: 8 servings as part of a large meal.

Recipe from Louisville pediatric cardiologist Surgeet
Singh in Food Editor Sarah Fritschner's 01/28/90 "Home
Cooking Indian Style" article in "The (Louisville, KY)
Courier-Journal 'Magazine.'" Pg. 26. Posted by Cathy
Harned.

 

 

Servings: 8

 

 

 

 


 

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