Keema mattar (northern india)
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Keema mattar (northern india)
  Herbs    Indian  
Last updated 6/12/2012 12:46:05 AM. Recipe ID 6191. Report a problem with this recipe.
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      Title: Keema mattar (northern india)
 Categories: Herbs, Indian, Lamb/mutton
      Yield: 8 Servings
 
    1/2 c  Ghi
      3 md Onions, finely chopped
      1    1" thick piece of ginger
           -peeled & minced
      5    Garlic clove; peeled/minced
      6    Whole cloves
    1/2 ts Cinnamon
      1 tb Powdered coriander
      1 tb Powdered cumin
      1 ts Turmeric
      1 ts Salt
    1/4 ts Red pepper
      3 tb Tomato paste
      2 tb Yogurt, plain
      2 lb Lamb, ground
      1 c  Peas
 
  Heat butter or margarine in wide pot.  Add onions and saute until they
  brown lightly.  Add spices and stir well. Add tomato paste and yogurt
  and cook 10 minutes. Add lamb, breaking it into fine mince with a
  wooden spoon. Make sure the mixture has no lumps. Bring to a boil,
  lower heat and cook 50 minutes.  Add peas and simmer to heat through.
  Serve with naan or rice.
  
  Yield: 8 servings as part of a large meal.
  
  Recipe from Louisville pediatric cardiologist Surgeet Singh in Food
  Editor Sarah Fritschner's 01/28/90 "Home Cooking Indian Style"
  article in "The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 26.
  Posted by Cathy Harned.
 




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Recipe ID 6191 (Apr 03, 2005)

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