Lamb · Indian
Lamb Keema Matar (Spiced Minced Lamb with Peas)
Keema matar is a beloved North Indian and Pakistani home dish of spiced minced lamb and peas, ready in under an hour. Organic, grass-fed ground lamb soaks up the ginger, garlic and garam masala beautifully, and a spoonful of our minced lamb organs makes it even more nourishing, as is traditional in many kitchens. Serve with rice, roti or soft pav rolls.
- Prep15 min
- Cook35 min
- Total50 min
- Servings4
Ingredients
- 500 g ground lamb $345
- 100 g minced lamb organs $130
- 2 tbsp ghee or oil
- 1 tsp cumin seeds, 1 bay leaf, 4 green cardamom pods, 1 cinnamon stick
- 2 onions, finely chopped
- 1 tbsp grated ginger and 1 tbsp grated garlic
- 2 green chiles, slit
- 1 tsp turmeric, 2 tsp ground coriander, 1 tsp Kashmiri chile powder, 1 1/2 tsp garam masala
- 2 tomatoes, puréed, and 3 tbsp plain yogurt
- 1 1/2 cups green peas
- Salt, chopped cilantro and lemon wedges
Instructions
- Heat the ghee and fry the cumin seeds, bay leaf, cardamom and cinnamon for 30 seconds.
- Add the onions and cook until deep golden, about 10 minutes.
- Stir in the ginger, garlic and green chiles and cook 1 minute.
- Add the ground lamb and organs and cook over high heat, breaking up the meat, until no longer pink.
- Add the turmeric, coriander and chile powder, then the tomato purée and yogurt. Cook until the oil separates from the masala, 8-10 minutes.
- Add the peas and 1/2 cup of water, cover and simmer 10 minutes.
- Stir in the garam masala, season with salt and finish with cilantro and lemon.
Tips
- Keema should be fairly dry; uncover and reduce if it's too saucy.
- Leftovers make a great filling for stuffed parathas or samosas.
