I’ve had a couple of weeks off blogging, as I’ve been battling to overcome a virus for a few months. I’ve shaken it off now though and getting back to full strength. We’re heading over to India again for this week’s recipe. Simple, tasty, and not too spicy – I give you Keema Matar, which is basically the Indian version of mince and tatties.
- 2 tbsp oil or ghee
- 2 onions (chopped)
- 8 cloves garlic (crushed)
- 5 cm ginger (grated)
- 4 green chillis (pureed or finely chopped)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp salt
- 500 grams lamb mince
- 250 grams frozen peas
- 120 ml (1 cup) full fat Greek yoghurt
- Juice of 1 lime
- fresh coriander (chopped)
- In a large pot, heat the oil and saute the onion until soft.
- Add the garlic, ginger, chilli, cumin, and turmeric and cook for a couple of minutes.
- Add the lamb mince and cook until nicely browned. Now add the salt, yoghurt, and peas, cover with a lid or foil, and cook for a further 10 minutes or so.
- Stir in the lime juice and serve, topping each portion with chopped coriander and flat breads or rice.
I really hope you enjoy this one - it's become a bit of a favourite in this house. If you're a bit afraid of curry, or not a lover of anything too spicy, this would be perfect for you. Very aromatic and tasty, with just a bit of underlying spice.
I had my first attempt at making parathas to accompany this - they were so good, but it's also great with chapatis or naan. If you're aiming for a lower carb option, it is really nice with cauliflower 'rice' too. As I was typing this up, a thought popped into my head that this would also be tasty topped with potato as a shepherd's pie, or even as a baked potato topping.
Thanks for looking.
