Photograph of the finished Keema matar

India · Thịt cừu băm xào đậu Hà Lan Keema matar

Keema matar

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 600 g
  • Photograph of Peas Peas 240 g
  • Photograph of Onion Onion 1.6
  • Photograph of Tomato Tomato 8
  • Photograph of Ginger Ginger 32 g
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Turmeric powder Turmeric powder 4 g
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Coriander Coriander 20 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Sauté the chopped onions in oil for 10 minutes until golden brown; this is the only sweet base of the dish, so don't shorten the cooking time.
  2. 2 Add ginger and cumin seeds, stir for 1 minute, then add the minced lamb and stir-fry over high heat for 8 minutes until cooked through and slightly browned.
  3. 3 Combine the crushed tomatoes with turmeric powder and cook for 10 minutes until the lamb fat separates and forms around the edges of the pan.
  4. 4 Add 120 ml of water, then cover and simmer for 12 minutes until the meat is tender.
  5. 5 Add the peas and cook for the last 6 minutes, then sprinkle with garam masala and cilantro; the dish should be dry and not turn into a curry.
Start cooking