Kheema Matter

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Kheema Matter
Ground lamb with green peas
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Heat the oil in o nonstick skillet over medium heat. Add the minced onions and stir-try until golden brown.
  2. Stir in all the remaining ingredients except the last five. Continue to stir-try until the oil just starts to float.
  3. Add the lamb or beef, chopped tomatoes, and hot water. Stir well, then cover and simmer for about 10 minutes, stirring occasionally.
  4. Add the peas, reduce the heat, and cook for 10 minutes or until the meat is cooked and the water has evaporated.
  5. Remove the lid, stir, and cook for 5 minutes longer. Transfer to a serving dish and garnish with chopped cilantro.
Recipe Notes

Serve with hot paratha, sabat moong masaledar, and onion rings dressed with lemon juice and salt and pepper to taste.

17-07-06: onion 260 g, lamb 390 g, tomatoes ?; yield: 1155 g (116 g + 140 x 7; scaled doesn't tally)

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Karljürgen Feuerherm
I completed a BMath at the University of Waterloo in 1984 and was employed as an analyst/programmer by Domtar Fine Papers until 1988, when I returned to Waterloo to complete an MDiv at Waterloo Lutheran Seminary. Upon graduation, I enrolled for a general graduate year, and then pursued at PhD (2004) in Akkadian Language and Literature at the University of Toronto. I am presently a full time tenured faculty member with Wilfrid Laurier University's Department of History, for whom I teach Ancient Near East and Digital Humanities.

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