Ground lamb with peas and cumin (Kheema mattar) from Indian Essence: The Fresh Tastes of India's New Cuisine (page 99) by Atul Kochhar

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Notes about this recipe

  • Eat Your Books

    Can substitute cinnamon sticks for cassia bark.

  • shane.metzke on March 07, 2024

    Used beef, just as yummy. Added a teaspoon of cumin as suggested and a teaspoon of turmeric. Some fresh coriander at the end would be excellent. Will cook again. I wonder if you could add a little coconut milk to moisten toward the end?

  • stepharama1 on July 13, 2022

    The recipe called Ground Lamb with Peas and Cumin appeared to be missing cumin in the list of ingredients so I added 1 tsp. whole cumin with the other whole spices. The recipe was rather vague with temperatures so I cross referenced with Madhur Jaffrey's recipe. I increased the cilantro to 6 tablespoons as in her recipe. This turned out to be super delish!

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