Classic Lamb Keema Matar

with Basmati Rice

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Instructions

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1 Prep

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

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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.

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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.

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4 Simmer

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

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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.

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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!

'Keema matar' directly translates to 'peas and minced meat'.

Cooking Time: 30 min

Cals 881 · Prot 46 · Carbs 90 · Fat 42

Dairy-Free

Ingredients

Number of people

Keema

Lamb mince 350 Grams
Red onion 1 Piece
Cardamom pods 6 Pieces
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

'Keema matar' directly translates to 'peas and minced meat'.

Cooking Time: 30 min

Cals 881 · Prot 46 · Carbs 90 · Fat 42

Dairy-Free

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!

Ingredients

Number of people

Keema

Lamb mince 350 Grams
Red onion 1 Piece
Cardamom pods 6 Pieces
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
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