Easy Lamb Keema Matar Curry - Ground Meat Curry With Green Peas - Lamb Curry
This keema matar curry ( keema is minced meat and matar are green peas)is comforting, delicious and very easy to make requiring a few spices that maybe is already in your pantry. Addition of potatoes to this keema curry makes it even more delicious. You can leave out the potatoes if you do not like them.
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Ingredients Required For Making Keema Matar Curry - Serves 6
* 1 lb/454 gm ground lamb. You can use any meat according to your preference. Chicken will take less cooking time.
* 165 gm / 6 oz onion chopped
* 20 gm / 9 garlic cloves
* 25 gm/ 1 oz / 2 inch length ginger.
* 300 gm / 2 medium potatoes
* 1/2 a cup of canned crushed tomatoes or tomato puree. If using fresh ones, add 4 medium ripe tomatoes in your blender and puree to a fine paste. All you need is 1 cup of pureed tomatoes.
* 1/2 cup frozen green peas which are thawed out. Can even use fresh green peas if they are in season.
* 1 dry bayleaf
* 1 inch length cinnamon stick
* 3 to 4 green cardamoms
* 1 teaspoon turmeric powder
* 2 teaspoons kashmiri red chilli powder or 1 teaspoon red chilli powder or 1/2 teaspoon red chili powder + 1/2 teaspoon paprika or 2 teaspoons paprika if you want to avoid the heat. Adjust the proportion according to your preferred level of tolerance.
* 1 tablespoon ground coriander (dhania powder)
* 1 teaspoon garam masala powder
* 1 teaspoon salt or as per taste
* 2 teaspoons sugar (optional)
* 1 & 1/4th cup hot water
* 3 to 4 tablespoons oil
* 4 whole green chillies (optional)
* coriander leaves (cilantro) as much or as little
Serve this with roti, naan or hot steamed rice or sweet pulao (recipe link given below).
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