Kheema Mattar with Ground Lamb and Peas
A flavorful and aromatic dish made with tender ground lamb, sweet peas, and a blend of traditional Indian spices.
Ingredients
| 2 | tablespoons vegetable oil |
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| 1 | onion, finely chopped |
| 3 | garlic cloves, crushed |
| in. piece fresh ginger, grated | |
| 2 | green chilies, finely chopped (remove the seeds for less heat) |
| 1 ½ | lbs ground lamb |
| 1 | teaspoon ground coriander |
| 1 | teaspoon cumin |
| 1 | teaspoon chili powder (I use some extra-hot powder I got at an Indian market.) |
| ½ | teaspoon salt |
| 1 | cup water |
| 1 ½ | cups frozen peas, thawed |
| 2 | tablespoons lemon juice |
Instructions
| 1. | In a large pan, heat vegetable oil over medium heat. Add finely chopped onion and sauté until browned, approximately five minutes. Stir in crushed garlic, grated ginger, and chopped green chilies, continue to cook for an additional two minutes. |
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| 2. | Increase the heat to high, add the ground lamb, and stir-fry for about five minutes. Sprinkle in ground coriander, cumin, chili powder, and salt. Pour in water, cover the pan, and simmer gently for about 25 minutes. |
| 3. | Introduce thawed peas and fresh lemon juice to the lamb mixture. Cook uncovered for approximately 10 minutes, allowing the flavors to meld and the peas to heat through. (Suggestion: Serve alongside warm naan bread and a dollop of plain yogurt for a delightful meal.) |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 609.6 kcal |
| Protein | 32 g |
| Fat | 47.3 g |
| Carbohydrates | 13.6 g |
| Fiber | 3.6 g |
| Sugar | 5.1 g |
Published on Jul 19, 2024 by Luminița