Classic Lamb Keema Matar
with Basmati Rice
'Keema matar' directly translates to 'peas and minced meat'.
Cals 892 · Prot 44 · Carbs 91 · Fat 39
Family Friendly
30 min
'Keema matar' directly translates to 'peas and minced meat'.
Cals 892 · Prot 44 · Carbs 91 · Fat 39
Family Friendly
Ingredients
Keema
Lean Lamb Mince
350 Grams
Red onion
1 Piece
Cardamom pods
6 Piece
Cherry tomatoes
150 Grams
Ghee
4*
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
9*11*15*
1 Piece
Small green chilli
1 Piece
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
350 ML
Allergens
*4 Milk, *9 Soya, *11 Gluten, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3995 / 892 |
| Fats (g) | 38.5 |
| of which saturated (g) | 23.7 |
| Carbohydrates (g) | 91 |
| of which sugars (g) | 7.6 |
| Fibers (g) | 8.4 |
| Proteins (g) | 43.9 |
| Salt (g) | 5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and finely chop the red onion. Split the cardamom pods open with the back of a knife. Quarter the cherry tomatoes.
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.
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.
4 Simmer
Add the cherry tomatoes, measured water, green peas and beef stock cube. Simmer for 12-15 min until a thick sauce remains.
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.
6 Serve
Meanwhile, finely slice the green chilli. Serve the keema matar over the basmati rice. Garnish with the sliced chilli (spicy!).
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