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​​​Keema Matar

2.5 to 3 lbs
​
2 medium
2 T
4 cloves
1 t
2 t
1 t
​¼ t

​½ cup​
1 can
​4 t
​2 t
4 medium

​​½ lbs
​¼ cup
1 cup
ground beef or lamb

onions
minced ginger
​minced garlic
​cumin seeds
ground coriander
turmeric
cayenne (for medium spice)

yogurt
diced or crushed tomatoes (about 2 cups)
​garam masala
​salt
​zucchini and/or yellow squash shredded (see note)
​
spinach
lemon juice
cilantro

Picture
  • Brown meat and remove from pan. Use a strainer to remove some fat if you wish.
  • Brown the onions to your liking in a bit of the left behind meat fat.
  • Add ginger and garlic and saute for about 1 minute.
  • Add remaining 2nd set and saute for about 1 minute
  • Add yogurt and tomatoes, scraping the bottom to free up browned bits, and simmer for 5 minutes
  • Return meat to pan, stir in garam masala & salt, cover, and simmer for 10 minutes
  • Add shredded squash and cook for another 5 minutes
  • Remove from heat, stir final set and serve on rice

  • Note:  Traditional keema matar would forgo the squash and spinach in favor of 2 cups of frozen peas. These can be added at the end and simply brought up to temperature. I like it either way. Basically just add some sort of veggie and you'll be happy.
  • Yield: 8 to 10 as a main dish with rice
  • Source: Modified from Madhur Jaffrey
Category:  Indian                                                                                                                                                       Modified 12/21/18
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