​​​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

• 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