I like it spicy and I like it simple and this easy lamb keema matar recipe is both. With just a few ingredients you can make a proper curry just like you get at your local Indian. I’ve seen a few recipes for this dish online which I feel go way overboard on ingredients and complexity, I promise the end result of my recipe will be exactly what you’re looking for if you’re a fan of good old keema peas!
Think of it as sort of an Indian version of Texas Chilli, cooking down mince low and slow produces a wonderful flavour and texture and give the spices and chilli heat time to infuse and meld together giving you a simply excellent eating experience.
OK so this lamb curry isn’t as spicy as my extremely popular Naga Lamb Curry which could drive you insane if you ate it every day, but it’s sumptuous, delicious and warming…like a big lamby, curry hug. So if that sounds like your sort of thing let’s get on and make it.
Lamb Keema Matar
- 500g Lamb mince
- 1 x Large Onion
- 4 x Cloves Garlic
- 1 x Fresh ginger (same quantity as garlic)
- 2 x TBSP Curry Powder
- 2 x TSP Garam Masala
- 1 x TSP Turmeric
- ½ x TSP Kashmiri chilli powder
- 4 x Whole Cloves
- 2 x Large Tomatoes
- 1 x Fresh Hot Chilli
- 1 x Good Handful of Frozen Peas
- Salt & Pepper
- Optional Fresh Coriander
Add a good glug of vegetable oil to a large saucepan and place on a low heat. Roughly dice your onion and place in the pan giving it a good stir to coat in oil.
Let the onions sweat down slowly for about 10 minutes, giving them a stir every couple of minutes.
While they are cooking grate the garlic and ginger on the small side of the grater and once the onions have softened add them to the pan. Again stir them every couple of minutes, you will notice the garlic becomes more fragrant and not ‘harsh’ on the nose when you smell the pan.
Once this has happened slit the chilli and add it to the pan along with all of your powdered spices and the cloves to the pan and stir in well, making sure they don’t stick. If you don’t like your curry too hot leave out the chilli or add just a little at a time check in 5 minutes then add more if you wish,
Give it a couple of minutes to let the spices release their flavours.
Add the minced lamb and stir in well. Turn the heat up a little and keep stirring every few minutes until the lamb has all gone brown.
While this is happening slice your tomatoes in half and grate on the large side of your grater into a bowl or jug. Press the flesh against the grater and push on the skin side grating carefully. This is an important part of the process and you’ll be fine I promise!
Once the lamb is ready add the tomato along with a good seasoning of salt (about 1 level teaspoon of sea salt, half if using table salt) and a pinch of black pepper.
Add a good splash of water, about 300ml, and mix together well.
Turn the heat down low and cover cooking for 1 hour stirring occasionally.
If you are eating the curry straight away add the frozen peas about 15 minutes before the end of the cooking time. If you are making it early simply add the peas once cooking is complete stir in, turn the heat off and cover, the peas will be perfect when you reheat and not overcooked.
Just before serving stir in your fresh coriander if you are using it.
This dish goes great with rice, naan, chapatis, etc.
You see, making an authentic curry doesn’t have to be hard work. Why not try it today? You know you are gonna love it!
What do you think of the recipe? Was it as delicious as I promised? Remember to give me some feedback in the comments below.