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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We made it and loved it. But when I went to find it later, I couldn't. So this is a combination of what I remember from the recipe and other Keema Matar recipes that I found on-line. You can substitute chopped tomatoes for the paste, and add 1/4 -1/2 cup water to make the sauce. Enjoy. Ingredients:
1 pound ground lamb |
1 teaspoon vegetable oil |
1 small onion, chopped |
1 clove garlic, pressed |
1 (6 ounce) can tomato paste |
3 tablespoons mild curry paste |
1 1/2 cups water |
1 cup fresh or frozen peas, thawed |
3 sprigs cilantro, for garnish |
Directions:
1. Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.
2. Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.
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