Friday, November 4, 2011

Kheema Mattar

Happy Diwali and Happy New Year to all!  This past weekend, we had family over for a Diwali celebration.  We had lots of great food, but one of the favorites was this Lamb Kheema Mattar.  First you pan roast all the spices then add the lamb and simmer to tender perfection!  It is quick and easy enough for a busy weeknight dinner, but is so delicious it is worthy of your most discerning guests!

If you can’t find ground lamb, you can easily use ground beef in this dish.  I haven't used ground turkey or chicken, but I don't see why they wouldn't work.




















1/4 c. Ghee or Oil
1 large Onion, finely chopped
5 cloves Garlic, minced
1" Ginger, grated
1 stick Cinnamon
6 Cloves
1/4 tsp. Chili Powder
Salt, to taste
1 tsp. Turmeric Powder
1 Tb Cumin Powder
1 Tb Coriander Powder
2 Tb Plain Yogurt
3 Tb Tomato Paste
1 lb Ground Lamb
1 c. Water
1 c. Peas

In a pot heat the clarified butter or oil. When it gets hot add in the onions and sauté well to golden brown. Add in all spices and stir well. Add tomato paste and yogurt, stir and sauté on medium heat for about 10 minutes (you may add a little water in between to prevent spices from burning.)

Add the ground beef and sauté for 2 minutes. Stir in water and bring to a boil. Then lower the heat and simmer for about 45 minutes or until lamb is cooked through.  Add peas and simmer to heat thoroughly.