Classic Lamb Keema Matar

with Basmati Rice
'Keema matar' directly translates to 'peas and minced meat'.
Cals 792 · Prot 40 · Carbs 74 · Fat 42
Family-Friendly
Try Hello Chef Now
30 min
photo
'Keema matar' directly translates to 'peas and minced meat'.
Cals 792 · Prot 40 · Carbs 74 · Fat 42
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Keema
Lean lamb mince
350 Grams
Red onion
1 Piece
Cardamom pods
6 Piece
Cherry tomatoes
150 Grams
Ghee
30 Grams
Garam masala
5 Grams
Turmeric powder
2 Grams
Chilli flakes
2 Grams
Ginger garlic paste
15 Grams
Tomato paste
30 Grams
Cinnamon stick
1 Piece
Water
200 ML
Green peas
200 Grams
Beef stock cube
1 Piece
Small green chilli
1 Piece
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
350 ML

Tips for fussy eaters

Leave out the cinnamon stick and cardamom pods if they taste too fragrant.

Pro tip

Toast the spices in a dry pan first for extra flavour!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Prep

Peel and finely chop the red onion. Split the cardamom pods open with the back of a knife. Quarter the cherry tomatoes.
photo

2 Saute onion

Heat a large pan over a medium-low heat with the ghee. Once hot, add the onion and cardamom and cook for 6 min or until softened.
photo

3 Add lamb

Increase the heat to medium, add the lamb mince and cook for 4 min or until browned. Add the garam masala, turmeric, chilli flakes (spicy!), ginger garlic paste, tomato paste and cinnamon stick and cook for 2 min further.
photo

4 Simmer

Add the cherry tomatoes, measured water, green peas and beef stock cube. Simmer for 12-15 min until a thick sauce remains.
photo

5 Boil rice

Meanwhile, add the basmati rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
photo

6 Serve

Meanwhile, finely slice the green chilli. Serve the keema matar over the basmati rice. Garnish with the sliced chilli (spicy!)

Tips for fussy eaters

Leave out the cinnamon stick and cardamom pods if they taste too fragrant.

Pro tip

Toast the spices in a dry pan first for extra flavour!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Quick Thai Curry
with Pulled Chicken and Cauliflower Rice
Chicken Karaage Salad
with Edamame
Spicy Eggplant and Black Bean Shakshuka
with Feta
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy