Keema Matar
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Ground Lamb1 tsp
Vegetable Oil1 small
Onion (chopped)1 clove
Garlic (pressed)170 g
Tomato Paste (can)3 tbsps
Curry Paste (mild)1.5 cups
Water3 sprigs
Cilantro (for garnish)Directions:
1
Heat a skillet over medium-high heat
2
Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes
3
Drain off excess grease, and set meat aside
4
Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes
5
Stir in garlic, and continue cooking 1 minute more
6
Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water
7
Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes
8
Stir in peas, cover, and simmer 5 minutes more
9
Pour into a serving dish and garnish with cilantro