Keema Mattar Food

KEEMA MATAR

Keema Matar image

Before my husband and I got married, he found this recipe on the Patak's® Indian food website. We made it and loved it. But when I went to find it later, I couldn't! So this is a combination of what I remember from the recipe and other Keema Matar recipes that I found on-line. You can substitute chopped tomatoes for the paste, and add 1/4 -1/2 cup water to make the sauce. Serve over rice. Enjoy!

Provided by WAgirl

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound ground lamb
1 teaspoon vegetable oil
1 small onion, chopped
1 clove garlic, pressed
1 (6 ounce) can tomato paste
3 tablespoons mild curry paste
1 ½ cups water
1 cup fresh or frozen peas, thawed
3 sprigs cilantro, for garnish

Steps:

Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.
Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 16.7 g, Cholesterol 75.9 mg, Fat 16.9 g, Fiber 3.7 g, Protein 23.4 g, SaturatedFat 6.6 g, Sodium 658 mg, Sugar 8.7 g

KEEMA MATTAR

Keema Mattar image

Make and share this Keema Mattar recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup onion, skinned and finely chopped
1 tablespoon ginger (crushed)
1 teaspoon garlic paste
1 tablespoon vegetable oil
1 tablespoon curry powder
1/4 teaspoon cinnamon
1/2 teaspoon turmeric (haldi)
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1 lb skinless chicken breast (minced)
1 cup tomatoes, diced
1 tablespoon lemon juice
1 cup green peas
1/4 teaspoon crushed red chili pepper

Steps:

Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree.
Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown. Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend. Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps.
When the meat has lost its raw look, add the tomatoes and lime juice .
Add a generous grinding of pepper and the hot red pepper. Cover and let simmer for 30 minutes. Add the peas and continue cooking until the peas are tender, 5 to 10 minutes.

KEEMA WITH PEAS

Keema with peas image

Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 12

Ingredients

1 large onion, chopped
2 garlic cloves, chopped
4cm piece ginger, grated
2 green chillies
3 tbsp oil
500g lamb mince
2 tbsp garam masala
2 tsp turmeric
½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes
2 tbsp natural yogurt
200g frozen peas or cooked fresh peas
1 small bunch coriander, chopped

Steps:

Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium

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Next, add the ground beef (or other ground meat) and brown all over, breaking up and stirring as you go. Add the tomato and stir through. Season with a little salt and pepper to taste. Cook around 5 minutes or so until the tomato appears cooked then add the peas and water. Cook a minute or two more then serve.
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Once hot, add the oil, cumin seeds, and onions and sauté until the onions are slightly brown, about 8 minutes. Add the garlic and ginger, and stir for a minute. Add the ground beef …
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Bring the curry to a boil and add 1 cup of frozen peas just as the curry reaches boiling point. Allow the curry to boil for 8 – 10 minutes over a high heat, then simmer gently for 5 more minutes. The Keema Matar is done when the peas are cooked and the gravy has thickened a little.
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