- 250 g of ground lamb
- 2 large ripe tomatoes
- 200 g of fresh or frozen peas
- 2 medium onions, chopped
- 4 garlic cloves
- 1 piece of ginger
- 6 cardamoms
- 1 tablespoon of turmeric
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of garam masala
- 1 tablespoon of olive oil
- Salt and pepper
- Chopped coriander for decoration
In a mortar, crush the garlic and ginger. Heat the oil in a pan then add the garlic, ginger, onions and cardamom and stir until the mixture slightly catches the pan. Then add the turmeric, cumin and garam masala. Stir for 2 minutes and then add the ground meat and mix. Cook over medium heat for 15 minutes, stirring occasionally.
Cut the tomatoes finely and add to the meat mixture and cook for 5 more minutes.
Add the peas, half a glass of water, salt and pepper and simmer for 20 minutes over medium heat covered. Then cook on high heat for 2 minutes to slightly reduce the sauce. Sprinkle coriander over the meat it’s ready.
You can eat your Keema matar with rotis (faratas) and a cucumber / carrot salad.