Experimental Wednesdays #2: Kheema Matar

IMG_1044Our local supermarket heavily discounts meat when it is close to its Best By date, so I wondered what I could do with my $2-00 tray of minced lamb. This recipe is from A Little Taste Of India cook book.


2 onions, chopped

4 garlic cloves, roughly chopped

5 cm piece of ginger, roughly, chopped

4 green chillies

1/4 cup of oil

2 bay leaves

500 g minced lamb

2 tablespoons tomato puree

1/4 teaspoon ground turmeric

1/2 teaspoon chilli powder

2 tablespoons ground coriander

2 tablespoons ground cumin

2 tablespoons thick plain yoghurt

3 teaspoons salt

1 teaspoon ground black pepper

225 g frozen peas

1/4 teaspoon garam masala

5 tablespoons finely chopped coriander

Blend together onion, ginger, chillies and garlic in a food processor, until finely chopped. Heat oil over medium heat. Add onion mix and bay leaves and fry for 3-4 minutes or until golden brown. Add the lamb mince and fry for 15 mins, stirring to break up the lumps. Add the tomato puree, stir and lower the heat to a simmer. Add the turmeric, chilli powder, coriander and cumin and stir for 1 minute. Add the yoghurt, salt and pepper and continue to fry for 5 minutes. Add 200 ml water, a little at a time, stirring after each addition until well absorbed. Stir well, then cover and simmer for 15 minutes. Add the peas and cook for a further 5 mins. Add the garam masala and chopped coriander and stir for 1 minute before serving.

To be brutally honest, the only thing I didn’t like about this recipe was the flavour of lamb. I think it would have been much nicer using beef. All the other spices blended together were beautiful.


2 thoughts on “Experimental Wednesdays #2: Kheema Matar

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