Lamb Keema Matar
Spiced ground lamb with peas in a fragrant tomato sauce—a classic Indian curry that's ready in 35 minutes. Serve over rice or with naan for a complete dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 395
- Protein
- 32g
Ingredients
- 1.25 lb ground lamb
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 can (14 oz) canned tomatoes, crushed
- 1.5 cups peas, frozen
- 1 tbsp garam masala
- ½ tsp cumin
- ½ tsp chili powder
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add onion; cook until softened, ~4 minutes.
- 2
Add garlic and ginger; cook until fragrant, about 1 minute.
- 3
Add ground lamb and cook, breaking apart with a spoon, until browned, ~8 minutes.
- 4
Stir in garam masala, cumin, and chili powder. Toast for 30 seconds until fragrant.
- 5
Pour in crushed tomatoes. Simmer uncovered for 10 minutes, stirring occasionally.
- 6
Add frozen peas and cook for 3 minutes until heated through. Season with salt and pepper.
- 7
Serve over rice or with warm naan, garnished with fresh cilantro if desired.
Tools you’ll need
- 12-inch skillet or large saucepan
- wooden spoon for breaking apart meat
- knife and cutting board
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