Try this Keema Matar recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large pan (e.g. enamel casserole) and add onions. Over medium-high heat, cook onions until they turn a caramel brown (about 25 minutes), stirring constantly so that they do not burn.
Add garlic and ginger, and cook for an additional 2 minutes. Add cumin, coriander, turmeric, red pepper, and bay leaves. Stir for a moment or two. Add lamb or beef. Cook the meat, breaking it up with a fork or wooden spoon, until it loses its pink color. Add salt, chopped tomatoes, nut butter, and chickpeas with their liquid. Add ½ cup of hot water and bring the contents to a boil. Reduce heat and simmer, covered, for about 45 minutes or until the meat is cooked through and the sauce thickened. Check and stir often to keep the sauce from sticking and burning. Turn off heat, and stir in garam masala. Check for salt, and serve in a heated serving bowl. If desired, garnish with onion and chili shreds and tomato wedges.
Note: This dish can be made ahead and kept refrigerated for up to 2 days, or frozen. Defrost thoroughly before reheating. To reheat, gently simmer the keema over low heat until warmed through. Refrigeration, and particularly freezing, subdues the fragrance of garam masala and of the salt. Therefore, taste the dish, and add a little garam masala and salt as needed before serving.
NUT BUTTER: To make one cup of nut butter, place 1 ½ cups unsalted roasted nuts in a food processor or blender and blend for 1 minute, turning the machine off every 10 seconds. The nuts will reduce to a fine powder but will have the texture of coarse meal because the natural oils are not yet released. Continue process, turning the machine off every 30 seconds and scraping down the sides of the container, until the coarse powder becomes a thick fudge like paste (about 3 minutes). Add 1 ½ tbsps walnut or other light vegetable oil, and run the machine for an additional 30 seconds, or until the oil is thoroughly blended in. Serve With Rice, Raita, And Lassis (Or Tea).
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 401 | ||
Calories from Fat: 304 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.8g | 45 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 82.8mg | 25 % | |
Sodium 128.1mg | 4 % | |
Potassium 364.6mg | 10 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.4g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 401
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