Ground lamb with peas (Keema matar) from Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot® (page 98) by Madhur Jaffrey

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Notes about this recipe

  • PennyG on January 18, 2021

    I didn’t like this nearly as much as my usual Keema recipe (Indian Cooking Unfolded by Raghavan Iyer). I made this because I was missing a couple of ingredients for my usual: red onion and fresh green chile. I had everything for this recipe, plus my pans and burners were busy doing other things so this sounded like the perfect alternative. Raghavan’s Keema is sautéed on the stovetop and cooked dry. This one was totally soupy when I opened the Instant Pot. I am making it ahead for the week, so I think I will reheat it in a sauté pan with a bit of the liquid it cooked in and get it to brown up a bit. I don’t think I will make this one again. ETA: I did warm this in a skillet - let the liquid burn off, then browned it a bit and have to say it was delicious! Good cooking-ahead recipe.

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