Keema Mattar RecipeOrigin: India Period: Traditional |
Ingredients
120ml ghee
Keema Mattar Preparation:Method:Heat the clarified butter (ghee) in a wide pot then add the onions and fry until they brown lightly. Add the spices and stir thoroughly to combine then fry for 2 minutes before adding the tomato purée and yoghurt. Stir to mix, bring to a simmer and cook for 10 minutes. Now add the lamb, ensuring you use a wooden spoon to break up any lumps so you have a fine mince in the sauce. Bring the mixture to a boil, reduce to a simmer then cover and cook for 50 minutes, stirring occasionally. finally, add the peas and return to a simmer. Allow the peas to heat through (about 5 minutes) then serve on a bed of rice or accompanied by naan bread. |
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