Grobe Recipes

Kheema Matar

• 2-3 tbsp oil
• 1 red onion, chopped
• 1 to 1-1/2 lbs ground meat (lamb works best)
• 1 tsp ginger garlic paste
• 1 bay leaf
• 1 small (1") cinnamon stick
• 1 black cardamom
• 1 tsp roasted cumin seeds
• 2 cloves
• 1/2 tsp turmeric
• 1/2 tsp read chili poweder
• 1/2 tsp cumin powder
• 1/2 tsp corriander powder
• 1/2 tsp garam masala
• 1/2 to 1 tsp table salt
• fresh black pepper (to taste)
• 2 tsp amchur
• 1/3 can tomato paste
• 1/2 package frozen peas

1. Heat the oil iin a large pan over medium heat
2. Add the bay leaf, cinnamon stick, black cardamom, cloves, and roasted cumin seeds
3. Once the cumin seeds begin to sizzle, add the onion and ginger garlic paste and sautee until the onion is soft
4. Add the turmeric, red chili powder, cumin powder, amchur, salt, black pepper, corriander poweder, and garam maasala
5. Add the meat and mix with the onion and spices. 
6. Add the tomato paste, mix well, and cook, stirring occasionally, until the meat is cooked
7. When there are about 10 minutes left, add the peas, then cover and cook over low heat until the peas are just heated.
8. Serve hot with a side of yogurt.

Calories based on 20 oz of ground lamb.