How to Make Aloo Gobi Matar Dry

Keema Matar

It can be served with naan or rotis.

Recipe Summary Keema Matar

Before my husband and I got married, he found this recipe on the Patak's® Indian food website. We made it and loved it. But when I went to find it later, I couldn't! So this is a combination of what I remember from the recipe and other Keema Matar recipes that I found on-line. You can substitute chopped tomatoes for the paste, and add 1/4 -1/2 cup water to make the sauce. Serve over rice. Enjoy!

Ingredients | Aloo Gobi Matar Dry

1 pound ground lamb

1 teaspoon vegetable oil

1 small onion, chopped

1 clove garlic, pressed

1 (6 ounce) can tomato paste

3 tablespoons mild curry paste

1 ½ cups water

1 cup fresh or frozen peas, thawed

3 sprigs cilantro, for garnish

Directions

Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.

Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.

Info | Aloo Gobi Matar Dry

prep: 10 mins cook: 30 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Keema Matar

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