Keema Matar

admin 25/04/20 Recipes


4 servings

Prep Time


Cook Time



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 1/2 cups: water

1 cup: fresh or frozen peas, thawed

3 sprigs: cilantro, for garnish


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.

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.


Calories: 312 kcal

Carbohydrates: 16.7 g

Cholesterol: 76 mg

Fat: 16.9 g

Fiber: 3.7 g

Protein: 23.4 g

Sodium: 658 mg

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