Keema Mattar (northern India) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Ghi,
3 medium: Onions, finely chopped
1: 1" thick piece of ginger peeled & minced,
5: Garlic clove, peeled/minced
6: Whole cloves,
1/2 tsp: Cinnamon,
1 tbsp: Powdered coriander,
1 tbsp: Powdered cumin,
1 tsp: Turmeric,
1 tsp: Salt,
1/4 tsp: Red pepper,
3 tbsp: Tomato paste,
2 tbsp: Yogurt, plain
2 lbs: Lamb, ground
1 cup: Peas,
Directions:
Heat 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.
Yield: 8 servings as part of a large meal.
Recipe from Louisville pediatric cardiologist Surgeet
Singh in Food Editor Sarah Fritschners 01/28/90 "Home
Cooking Indian Style" article in "The (Louisville, KY)
Courier-Journal Magazine." Pg. 26. Posted by Cathy
Harned.
Source from luhu.jp
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.
Yield: 8 servings as part of a large meal.
Recipe from Louisville pediatric cardiologist Surgeet
Singh in Food Editor Sarah Fritschners 01/28/90 "Home
Cooking Indian Style" article in "The (Louisville, KY)
Courier-Journal Magazine." Pg. 26. Posted by Cathy
Harned.
Source from luhu.jp