Kheema Mattar Masala | Ground Lamb or Goat Curry Cooked with Green Peas

Kheema Mattar Masala | Ground Lamb or Goat Curry Cooked with Green Peas

Kheema Matar Masala (Ground lamb or goat curry with green peas)

D was not much of a meat-eater and had never tried ground meat before we were married. This dish was what initiated him to it and he still enjoys it to this day. Here’s an easy way to create a restaurant-grade entrée for your family dinner tonight!

kheema-matar-masala-in-the-making

[updated in Jan, 2015 with new step-by-step recipe pictures]

 

Source: Mom’s kitchen

Cooking Time: 40 minutes | Serves: 4 – 6

Ingredients:

  1. 1 lb ground lamb or goat meat (kheema)
  2. 1 cup green peas (fresh or frozen)
  3. 2 tbsp oil
  4. 1 dried bay leaf
  5. 2 small sticks of cinnamon
  6. 3-4 cloves
  7. 1 black cardamon (badi elaichi), optional
  8. 1 medium onion, finely chopped
  9. 2 medium tomatoes, finely chopped
  10. 1 Tbsp ground paste of ginger and garlic
  11. 1/2 tsp ground turmeric powder (haldi)
  12. 1 Tbsp ground coriander powder (dhaniya)
  13. 1 tsp red chili powder
  14. 3/4 tsp ground cumin powder (jeera)
  15. 1/2 tsp garam masala
  16. salt to taste
  17. 2 tbsp shredded unsweetened coconut, made into a thin paste with 1/3 cup water (or use 1/2 cup coconut milk)
  18. few stems of fresh cilantro, finely chopped for garnish
  19. 1/2 Tbsp juice of lemon, (optional) for garnish

Method:

kheema-matar-masala-step-by-step-pictures

 

  1. Heat oil in a skillet.
  2. Add the bay leaf, cinnamon,cloves and let it temper in the oil for a few seconds.
  3. Add the onions and some salt to allow the onions to cook faster and brown well, takes about 7-10 minutes on med-high heat
  4. Add turmeric powder and ginger-garlic paste and saute for a minute.
  5. Add tomatoes and the spices (coriander, chili, cumin & garam masala), along with a cup of water to prevent the spices from burning, and saute for a few minutes on medium heat.
  6. Add the ground meat cook with the lid on, stirring occasionally, on medium heat for 12-15 minutes until the meat is fully done and oil begins to separate from the mixture.
  7. Add the coconut paste and bring to a simmer. Add more water if needed to thin the curry to desired consistency.
  8. Add the peas and chopped cilantro and let it all simmer with the lid-on for about 3-5 minutes or until the peas are fully done.
  9. Turn off the heat and top it off with a dash of some lemon juice if desired.

Serve with hot rotis or pulao as you please!

Notes:

  • Left over kheema masala can be used as stuffing for puff pastries, yummy kheema samosas or even as a filing for sandwiches!
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Comments
2 Responses to “Kheema Mattar Masala | Ground Lamb or Goat Curry Cooked with Green Peas”
  1. Nancy says:

    I made this tonight and followed your recipe to the letter. Just perfect! So delicious that I nearly ate the whole lot my self! Thank you for posting 😄

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