Keema Mattar     

Description Lamb/mutton, Indian
Curry TypeKeema
SourceRecipe from Louisville pediatric cardiologist Surgeet Singh in Food Editor Sarah Fritschner's 01/28/90 "Home Cooking Indian Style" article in "The (Louisville, KY) Courier-Journal 'Magazine.'Pg.26.
Time to prepareUnspecified
Time to cookUnspecified
No. of servings8
Ingredients1/2 c Ghi
3 md Onions, finely chopped
1 1" thick piece of ginger
-peeled & minced
5 Garlic clove; peeled/minced
6 Whole cloves
1/2 ts Cinnamon
1 T Powdered coriander
1 T Powdered cumin
1 ts Turmeric
1 ts Salt
1/4 ts Red pepper
3 T Tomato paste
2 T Yogurt, plain
2 lb Lamb, ground
1 c Peas
InstructionsHeat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil, lower heat and cook 50 minutes. Add peas and simmer to heat through. Serve with naan or rice.

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