Classic Lamb Keema Matar
with Basmati Rice and Kachumber Salad
'Keema matar' directly translates to 'minced meat and peas'.
Cals 891 · Prot 46 · Carbs 102 · Fat 34
Global Eats
Family Friendly
40 min
'Keema matar' directly translates to 'minced meat and peas'.
Cals 891 · Prot 46 · Carbs 102 · Fat 34
Global Eats
Family Friendly
Ingredients
Keema
Lean Lamb Mince
350 Grams
Red onion
1 Piece
Cardamom pods
4 Piece
Ghee
4*
20 Grams
Garam masala
5 Grams
Madras curry powder
2 Grams
Ginger garlic paste
15 Grams
Tomato paste
30 Grams
Cinnamon stick
1 Piece
Tomato passata
200 Grams
Water
200 ML
Green peas
200 Grams
Large green chilli
1 Piece
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Salad
Fresh coriander
15 Grams
Tomatoes
1 Piece
Cucumber
1 Piece
Lemon
1 Piece
Allergens
*4 Milk
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) | 3992 / 891 |
| Fats (g) | 34.3 |
| of which saturated (g) | 20.4 |
| Carbohydrates (g) | 102 |
| of which sugars (g) | 13.8 |
| Fibers (g) | 11.8 |
| Proteins (g) | 45.9 |
| Salt (g) | 2.2 |
*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.
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, Madras curry powder (spicy!), ginger garlic paste, tomato paste and cinnamon stick and cook for 2 min further.
- Add the tomato passata, measured water and green peas.
- Simmer for 12-15 min until a thick sauce remains.
4 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.
5 Make salad
- Meanwhile, finely chop the coriander.
- Chop the tomatoes and cucumbers into bite-sized chunks.
- Cut the lemon into wedges.
- Add to a bowl and toss with a squeeze of lemon juice.
6 Serve
- Finely slice the green chilli.
- Serve the Classic Lamb Keema Matar with Basmati Rice and Kachumber Salad.
- Garnish with the sliced chilli (spicy!).
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