KEEMA MATAR (INDIAN GROUND LAMB & PEAS IN YOGURT)

KEEMA MATAR (INDIAN GROUND LAMB & PEAS IN YOGURT) image

Categories Lamb

Yield 4-6 people

Number Of Ingredients 16

Previous Next

6 cloves garlic
One 3 1/2 inch piece fresh ginger, peeled
2 tsp. plus 1 tbsp. garam masala
2 tsp. turmeric
1/3 cup ghee
1 tsp. coriander seeds
1/2 tsp. cumin seeds
3 whole dried chiles de arbol
1 bay leaf
1 medium red onion, chopped
2 tbsp. tomato paste
1 1/2 lbs. ground lamb or beef
3 medium plum tomatoes, cored and quartered lengthwise
1 cup whole milk yogurt
1 1/2 cups frozen peas, thawed
1/2 cup roughly chopped cilantro

Steps:

Slice 2 inches of ginger thinly; julienne remaining 1 1/2 inches. Put garlic, sliced ginger, 2 tsp. garam masala, turmeric, and 1/2 cup water into a blender and puree to a wet paste. Set aside. Heat ghee in a large cast-iron skillet over medium-high heat. Add coriander, cumin, chiles, and bay leaf. Stir until fragrant and beginning to brown, about 1 minute. Stir in the onion and season with salt and pepper. Cook lightly until golden, 6-7 minutes. Add reserved spice paste and tomato paste; cook, stirring constantly, until mixture is caramelized, 3-4 minutes. Add meat and cook, stirring and breaking up into small pieces, until browned and cooked through. Add plum tomatoes and cook, stirring occasionally, until softened, about 3 minutes more. Remove skillet from heat and stir in julienned ginger, remaining garam masala, yogurt, peas, and cilantro. Season with salt and pepper. Serve immediately with rice or flatbread.