Minced Lamb and Pea Curry or Keema Matar are incredibly simple to cook that’s delicious and freezes well and best enjoyed during a lazy weekend with friends and family. Serve this moderately spiced curry with Indian Bread (Naan/Paratha/Roti) or even rice and it will make for one of the most comforting meals.
Our New York-based columnist Manoj Chopra shares the recipe and tips to make this mouthwatering dish, which also works well as a winter warmer.
Ingredients Keema Matar
Freshly Ground Lamb -1/2 Kg meat (minced)
1 cup green peas (shelled)
Clarified Butter/ Ghee – As per taste
1-2 tsp cumin seeds
1-2 tsp Garam Masala (Powdered clove, cinnamon, cardamom)
1 medium onion finely chopped
1 tsp ginger garlic paste
2 cups of tomatoes, chopped
Salt to taste
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp chili powder
1 tbsp coriander leaves, chopped
Cilantro for garnish
Method Keema Matar
1. Use fresh ground lamb.
2. In Desi Ghee fry chopped onions to a golden brown. Then add fresh garlic & ginger paste, powdered turmeric, cumin, coriander & fry thoroughly.
3. Add Ground Lamb & chopped tomatoes, cook well. Add green peas till cooked.
4. Finish off with powdered Garam Masala & chopped fresh cilantro leaves.
Note – Using thicker chunky ground lamb is better than the fine/small type.
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Manoj Chopra or “Chops” as he is known to his friends and colleagues is a chef, restaurateur, and hotelier, and has had the joy and satisfaction of cooking, serving and watching people enjoy his food for over 40 years! As a ‘Punjab da puttar’, the joy of hearty, home cooked food is in the genes; all he had to do was to live up to it! Manoj Chopra’s journey has been fascinating, to say the least, and from cooking a meal for one of India’s most famous leaders to a stint in Baghdad, to setting up a hotel in Mumbai to starting an Indian restaurant in San Francisco, “Chops” has done it all and more.
Manoj lives in New York and is a Food Columnist with Travel and Food Network! Sharing his experience and knowledge is something he is hugely passionate about and to be part of the Travel and Food Network “community” gives him a chance to do just that.
