Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of India! Lamb Keema Matar is not just a dish; it's an explosion of flavors that combines tender minced lamb, sweet green peas, and a symphony of aromatic spices that will make your kitchen smell like a traditional Indian restaurant. Whether you're a spice enthusiast or a curious home cook looking to impress your family and friends, this recipe promises to deliver an unforgettable dining experience that's both comforting and exciting.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb minced lamb
- 1 cup peas
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp garam masala
- Salt to taste
Instructions
- Prepare all ingredients by finely chopping onions, tomatoes, garlic, ginger, and green chilies. Measure out spices and have peas ready.
- Heat vegetable oil in a large heavy-bottomed skillet or kadai over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until they become fragrant and slightly darker.
- Add chopped onions and sauté until they turn golden brown and translucent, approximately 5-6 minutes, stirring occasionally to prevent burning.
- Introduce minced garlic, grated ginger, and chopped green chilies. Sauté for another 2-3 minutes until the raw aroma disappears.
- Add minced lamb to the pan, breaking it up with a wooden spoon. Cook the meat until it loses its pink color and starts to brown, stirring frequently to ensure even cooking.
- Incorporate chopped tomatoes and continue cooking for 5-7 minutes until tomatoes break down and blend with the meat.
- Sprinkle garam masala and salt, mixing thoroughly to distribute spices evenly throughout the mixture.
- Add peas and cook for an additional 5-7 minutes until peas are tender and lamb is fully cooked.
- Taste and adjust seasoning if needed. The dish should have a rich, spicy flavor with tender lamb and soft peas.
- Remove from heat and let it rest for 2-3 minutes to allow flavors to meld together.
- Serve hot with steamed basmati rice, naan bread, or roti for a complete meal.
Tips
- Choose High-Quality Meat: Use fresh, lean ground lamb with a good fat content (around 20%) to ensure a juicy and flavorful dish.
- Spice Management: Toast your whole spices briefly before grinding to enhance their flavor profile. If you don't have fresh garam masala, consider making your own blend.
- Cooking Technique: Break down the lamb meat into very small pieces while cooking to ensure even browning and a consistent texture.
- Pea Perfection: Use fresh or frozen peas, but avoid overcooking them. They should retain a slight bite and bright green color.
- Heat Control: Maintain a medium-high heat to achieve proper browning without burning the spices or meat.
- Resting Time: Allow the dish to rest for a few minutes after cooking to let the flavors meld together and intensify.
- Serving Suggestion: Pair with fresh, warm naan bread or fragrant basmati rice to complete the meal. A side of cooling raita can balance the spiciness.
- Make-Ahead Tip: This dish tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
