Asian Recipe – Keema Matar

Before my husband and I got married, he found this recipe on the Patak's® Indian food website. We made it and loved it. But when I went to find it later, I couldn't! So this is a combination of what I remember from the recipe and other Keema Matar recipes that I found on-line. You can substitute chopped tomatoes for the paste, and add 1/4 -1/2 cup water to make the sauce. Serve over rice. Enjoy!

Ingredients

• 1 pound ground lamb
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 1 clove garlic, pressed
• 1 (6 ounce) can tomato paste
• 3 tablespoons mild curry paste
• 1 ½ cups water
• 1 cup fresh or frozen peas, thawed
• 3 sprigs cilantro, for garnish

Cooking Directions

1. Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.
2. Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.

Nutrition Facts

• calories311.6
• carbohydrateContent16.7 g
• cholesterolContent75.9 mg
• fatContent16.9 g
• fiberContent3.7 g
• proteinContent23.4 g
• saturatedFatContent6.6 g
• sodiumContent658 mg
• sugarContent8.7 g