Keema Matar

Keema Matar
  • 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


  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.

05/18/2018
Keema Matar, recipe PT15M PT1H 5 455 calories

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