Best 4 Keema Matar Recipes
KEEMA MATAR
Before my husband and I got married, he found this recipe on the Patak's® Indian food website. 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. Serve over rice. Enjoy!
Provided by WAgirl
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 16.7 g, Cholesterol 75.9 mg, Fat 16.9 g, Fiber 3.7 g, Protein 23.4 g, SaturatedFat 6.6 g, Sodium 658 mg, Sugar 8.7 g
VEGETARIAN KEEMA MATAR WITH CUCUMBER RAITA
Warm, fragrant Indian-inspired vegetarian curry contrasts deliciously with cool cucumber raita. Serve over basmati rice.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 1h25m
Yield 4
Number Of Ingredients 20
Steps:
- Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired.
- Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often.
- Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.
- Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 19.4 g, Cholesterol 16.9 mg, Fat 10.5 g, Fiber 5.8 g, Protein 18.2 g, SaturatedFat 3.3 g, Sodium 457.2 mg, Sugar 7.3 g
KEEMA MATAR (GROUND MEAT AND PEAS)
Lamb is more traditional, but you can substitute beef if you like. Adapted from Woman's Day Encyclopedia of Cookery.
Provided by Chocolatl
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown meat in a large skillet, using a spoon to break up clumps.
- When pan becomes moist, add garlic, curry powder, cinnamon, ginger and salt.
- Cook, stirring, until meat is cooked, continuing to break it up into crumbles.
- Add peas and cook, stirring, just until peas are thawed and heated through.
- Remove cinnamon stick before serving.
KEEMA MATAR - INDIAN MINCED CHICKEN AND PEAS
Keema Matar is a traditional Indian dish. It is usually made with lamb, but this recipe is adapted for chicken. From "1000 Great Indian Recipes" by Roli. Heat is "medium", adjust the red pepper as desired.
Provided by Da Huz
Categories Chicken
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix ground chicken with cumin, garlic, ginger, red pepper, and tomato paste.
- Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
- Add the chicken and cook until done.
- Add the peas and cook until they are heated through and softened.
- Add salt to taste.
- Serve with rice and garnish with chopped cilantro and hard-boiled eggs.
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