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We're lucky here in Sonoma. The days are growing warm if not downright hot, and the nights are still briskly cool. We're also fortunate in that there's a whole lot of great stuff coming into season and readily available. One of those things is spring lamb from Sonoma Direct. One pound of ground lamb makes a great and fast-cooking centerpiece dish for a simple spring lunch or dinner for the family.
I love this dish because it's easy and one only needs to add one more vegetable or a salad and some chapattis and boom! The meal is done.
It's called Kheema Mattar, mattar is peas in Punjabi...so, ground meat and peas. Here's how simple it is.
Ingredientes
- 1 lb of ground lamb
- 2 chopped onions
- 4 shallots
- 2 inch piece of ginger peeled and chopped
- 1 serrano chilli.
- 2 Tbs of vegetable oil.
- 2 bay leaves
- 2 Tbs of tomato paste
- 1/4 tsp of turmeric
- 1/2 tsp of Kashmiri chilli powder
- 2 Tbs of ground coriander
- 2 Tbs ground cumin
- 2 Tbs plain yogurt
- 3 tsps of salt
- 1 tsp ground pepper
- 3/4 cup of water
- 1 and 1/2 cups peas, fresh or frozen
- 1/4 tsp garam masala
- 3 Tbs of chopped fresh cilantro
Direcciones
- Start with:
- 1 lb of ground lamb
- In a food processor grind up:
- 2 chopped onions
- 4 shallots
- A 2 inch piece of ginger peeled and chopped
- 1 serrano chilli. If you'd like it a bit hotter add one more.
- In a heavy skillet or kadhai heat:
- 2 Tbs of vegetable oil.
- When it's hot add in:
- The onion mixture
- 2 Bay leaves
- Stir it around for about 2 minutes or so until it's a nice golden color.
- Then toss in the ground lamb stir fry it for 15 minutes or so, don't let it stick.
- Then add in :
- 2 Tbs of tomato paste
- Lower the heat to a simmer.
- Then add in:
- 1/4 tsp of turmeric
- 1/2 tsp of Kashmiri chilli powder
- 2 Tbs of ground coriander
- 2 Tbs ground cumin
- Stir it around for 1 minute.
- Then add in:
- 2 Tbs plain yogurt
- 3 tsps of salt
- 1 tsp ground pepper
- Keep frying for another 5 minutes.
- Now, add in 3/4 cup of water just a bit at a time until all the water is absorbed.
- If you're adding fresh peas put 1 and 1/2 cups of them in now. If using frozen peas, hold off.
- Put the lid on the pan and simmer the mixture for 20 minutes or so. About 5 minutes before you're done, add in the frozen peas.
- Finish cooking.
- Just before serving, sprinkle in 1/4 tsp garam masala
- 3 Tbs of chopped fresh cilantro.
- This serves 4 adults.
- Bingo! A fast simple and inexpensive dish. Serve it wrapped in a chapatti with a simple green salad, or dress it up a bit if you're more ambitious.
- I wish I had prettier pictures of this Kheema Mattar to show you, but in the pantheon of dishes it may not be the most beautiful but this is the one with personality!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 433 | |
| Calories from Fat 312 | 72% |
| Total Fat 34.86g | 44% |
| Saturated Fat 12.33g | 49% |
| Trans Fat 0.18g | |
| Cholesterol 84mg | 28% |
| Sodium 1890mg | 79% |
| Potassium 525mg | 15% |
| Total Carbs 9.85g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.6g | 2% |
| Protein 20.91g | 33% |
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