Keema Matar Curry Recipe
Full recipe at krumpli.co.uk
Utensils needed:
- 400g (14oz) Minced Lamb
- 50g (1-11/2") Cube Tamarind
- 50ml (3 Tbsp + 1 Tsp) Boiling Water
- 150g (1 Cup) Onion
- 1 (100-125g) Medium Tomato
- 4 Cloves Garlic
- 4 Green Chilli Peppers
- 4 Green Cardamom Pods
- 4 Cloves
- 1 Cinnamon Stick
- 12-18 Curry Leaves
- 2 Tbsp Mustard Oil
- 1 Tsp Coriander Powder
- 1 Tsp Ground Cumin
- 1 Tsp Ground Turmeric
- 1 Tsp Kashmiri Chilli Powder
- 1 Generous Pinch Salt
- 1 Tsp Light Brown Sugar
- 125ml (1/2 Cup) Lamb Stock (or Water)
- 2 Tsp Dried Fenugreek Leaves
- 175g (11/4 Cups) Frozen Peas
- 1 Tsp Garam Masala
- Lots of Fresh Coriander to Serve
Overview
Prep Time:
10 m
Cook Time:
35 m
Total Time:
45 m