| | Keema Matar Updated: 02/03/2009 03:47 PM
Servings 6
Ingredients
| Amount | Ingredients |
| 1 small | Finely Chopped Onion |
| 2 inch piece | Chopped Ginger |
| 1/4 cup | Vegetable Oil |
| 1/2 tsp | Cumin Seeds |
| 1 tsp | Coriander Seed |
| 1/2 tsp | Turmeric Powder |
| 1 medium | Tomato |
| 1/4 cup | Plain Curd |
| 1 1/4 lbs | Ground Lamb |
| 1 1/4 tsp | Salt |
| 2 tsp | Garam Masala |
| 2 tbsp | Fresh Lemon Juice |
| 1 | Fresh Hot Green Chili |
| 6 tbsp | Fresh Cilantro |
| 1 cup | Fresh or frozen peas |
Preparation
- Put onion, finger, and garlic into container of food processor and chop finely. Put the oil in wide nonstick pan and set over medium-high heat.
- When oil is hot put in onion, ginger and garlic mixture. Stir and fry until it is somewhat brown.
- Put in cayenne , cumin seeds coriander seeds and turmeric, stir one or twice.
- Now put in the tomato and yogurt, Stir on high heat until the tomato is soft.
- Put in meat, salt and garam masala. Stir, breaking up any lumps, for 2 minutes.
- Put in 1 cup water. Stir and bring to simmer. Cover and turn heat to low and simmer for 25 minutes.
- Add lemon juice. green chili, cilantro and peas. Stir and bring back to a simmer.
- Cover and cook on low heat for 10 minutes.
Url to this pages:
http://nade.dk/web/nade/site.nsf/FramesetHP?readform&wmain=files/Keema_Matar
|