Keema Mattar (Northern India) Ingredients
1/2 cup ghi
3 medium onions, finely chopped
1 1 thick piece of ginger peeled & mi, nced
5 garlic clove, peeled/minced
6 whole cloves
1/2 tsp cinnamon
1 tbsp powdered coriander
1 tbsp powdered cumin
1 tsp turmeric
1 tsp salt
1/4 tsp red pepper
3 tbsp tomato paste
2 tbsp yogurt, plain
2 lb lamb, ground
1 cup peas
Keema Mattar (Northern India) Directions
Heat butter or margarine in wide pot. Add onions and
saute until they brown lightly. Add spices and stir
well. Add tomato paste and yogurt and cook 10
minutes. Add lamb, breaking it into fine mince with a
wooden spoon. Make sure the mixture has no lumps.
Bring to a boil, lower heat and cook 50 minutes. Add
peas and simmer to heat through. Serve with naan or
rice.
Yield: 8 servings as part of a large meal.
Recipe from Louisville pediatric cardiologist Surgeet
Singh in Food Editor Sarah Fritschner's 01/28/90 "Home
Cooking Indian Style" article in "The (Louisville, KY)
Courier-Journal 'Magazine.'" Pg. 26. Posted by Cathy
Harned.
Serves: 8
Keema Mattar (Northern India) Recipe from Recipes To Go
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Food Quotes:
Red meat is not bad for you. Now blue-green meat, thatÆs bad for you!
Tommy Smothers
I don't even butter my bread; I consider that cooking.
Katherine Cebrian
Anybody who believes that the way to a man's heart is through his stomach flunked geography.
Robert Byrne
sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.
