Minced [ground] lamb with peas (Keema matar) from India Cookbook (page 483) by Pushpesh Pant

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Notes about this recipe

  • jenburkholder on March 13, 2023

    This was good, but not my favorite version of keema matar. I found it a little heavy on the ginger. Also the method of mixing the lamb with the yogurt made the texture less chunky-meaty, and more very small fine meat granules. Bad description, but if I made again I'd add the yogurt after the lamb cooked at least partially.

  • JLDuck on September 10, 2020

    It is very tasty. However if you are familiar with Thai minced dishes you may find it a little bland in comparison

  • Delys77 on April 13, 2012

    Great rice bowl sort of stuff. Simple and flavourful, especially with the tomato and the heavy cumin. Went a bit lighter on the chilies and it was just right

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