Best Matar Keema Ground Meat And Peas Recipes
KEEMA MATAR (GROUND MEAT AND PEAS)
Lamb is more traditional, but you can substitute beef if you like. Adapted from Woman's Day Encyclopedia of Cookery.
Provided by Chocolatl
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown meat in a large skillet, using a spoon to break up clumps.
- When pan becomes moist, add garlic, curry powder, cinnamon, ginger and salt.
- Cook, stirring, until meat is cooked, continuing to break it up into crumbles.
- Add peas and cook, stirring, just until peas are thawed and heated through.
- Remove cinnamon stick before serving.
MATAR KEEMA (GROUND MEAT AND PEAS)
Steps:
- In a heavy frying pan, heat the oil, and add onions, ginger, and garlic. Cook until golden. Next, add the spices and stir-fry an additional 1-2 minutes. Slowly add yogurt, cook 1-2 minutes. Add tomatoes and fry until the tomatoes have formed into a paste. Raise heat and add meat; fry, making sure that it does not form into lumps. Add water; let meat simmer 45 minutes, covered. Occasionally stir mixture. Add peas and cook 3-4 minutes. To serve, garnish with onions. *Sliver 1 onion and soak in 2 cups water and 2 teaspoons salt for 1-2 hours. Drain well and combine with 2 tablespoons lemon juice and sprinkle with black pepper.
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