Category: Lamb
Rating: 3.53
Servings: 8


1/2 cup ghi
3 medium onions, finely chopped
1 1 thick piece of ginger peeled & mi; nced
5 garlic clove; peeled/minced
6 whole cloves
1/2 teaspoon cinnamon
1 tablespoon powdered coriander
1 tablespoon powdered cumin
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon red pepper
3 tablespoon tomato paste
2 tablespoon yogurt, plain
2 lb lamb, ground
1 cup peas

Directions: How to Cook Keema Mattar

Heat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil, lower heat and cook 50 minutes. Add peas and simmer to heat through. Serve with naan or rice. Yield: 8 servings as part of a large meal.

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Related recipes:
North: Kashmir Lamb Stew (Kashmiri Gosht)
Khara Masala Lamb (Whole Spices Lamb)
Curried Lamb
Mughali Lamb Khorma
Lamb With Spinach (Saag-Gosht)

Recent comments and reviews for this recipe:

Masha Jain writes:

Mash Alah, what a receipe.

Posted on 22 Jul 2010, 15:45 ET

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