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Friday, August 28, 2015

Keema Matar

Ingredients

  • Servings: 4
  • 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 1/2 cups water
  • 1 cup fresh or frozen peas, thawed
  • 3 sprigs cilantro, for garnish

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • 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.

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