Keema Matar
Servings Prep Time
4 10minutes
Cook Time
30minutes
Servings Prep Time
4 10minutes
Cook Time
30minutes
Ingredients
  • 2tbsp oil or ghee
  • 2 onions(chopped)
  • 8cloves garlic(crushed)
  • 5cm ginger(grated)
  • 4 green chillis(pureed or finely chopped)
  • 1tsp ground cumin
  • 1tsp ground turmeric
  • 1tsp salt
  • 500grams lamb mince
  • 250grams frozen peas
  • 120ml (1 cup) full fat Greek yoghurt
  • Juice of 1 lime
  • fresh coriander(chopped)
Instructions
  2. In a large pot, heat the oil and saute the onion until soft.
  3. Add the garlic, ginger, chilli, cumin, and turmeric and cook for a couple of minutes.
  4. 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.
  5. Stir in the lime juice and serve, topping each portion with chopped coriander and flat breads or rice.
Recipe Notes

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.

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