Lamb Keema Matar Curry Recipe - Serves 4

Lamb Keema Matar Curry Recipe

458 calories each serving (656 calories if eating with rice)

Taste Rating = 9     Heat Rating = Hot


1 medium onion, peeled and finely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1 cup (250ml or 9 fl oz) unsweetened natural yogurt
1 teaspoon (5ml) cumin seeds
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) chilli powder
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) salt
680g (1 lb 8 oz) minced (ground) lamb
3 tablespoons (45ml) cooking oil (or ghee)
500ml (17 fl oz) beef stock
250g (9 oz) frozen peas, thawed
2 fresh green chillies, finely chopped
1 teaspoon (5ml) garam masala
2 tablespoons (30ml) fresh coriander (cilantro) leaves, finely chopped


Put the onion, fresh ginger, yogurt, cumin seeds, ground coriander, chilli powder, ground turmeric and salt into a large bowl and mix well
Add the minced (ground) lamb, mix well, cover with kitchen wrap, put into the fridge and leave to marinate for 2 hours
Heat the cooking oil (or ghee) in a large heavy-bottomed saucepan (or frying pan) over a medium heat
Add the lamb (and the marinade) and saute until the lamb is browned (5-10 minutes), turning often
Add the beef stock, mix well, bring to the boil adjust the heat to maintain the boil and boil for 30 minutes, stirring every few minutes
Add the peas and chillies, mix well, bring back to a good simmer, adjust the heat to maintain a simmer and simmer for 5 minutes, stirring often (add a little hot water if the curry becomes too dry)
The keema matar should be dry so increase the heat to high and keep cooking until all of the liquid has gone, stirring all the time
When all of the liquid has gone, remove the saucepan (or frying pan) from the heat, add the garam masala and fresh coriander (cilantro) and mix well
Serve hot

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Recipe submitted on 1 August 2016

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