Ingredientes para Kheema Mattar Ground Lamb And Peas
- 2 tablespoons vegetable oil
- 1 large onion
- 2 cloves garlic
- 1 inch fresh ginger
- 1 to 2 green chilies
- 1 lb ground lamb
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Chili Powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1 cup frozen peas
- juice of 1/2 lemon
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- fresh cilantro (for garnish, optional)
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Cómo preparar Kheema Mattar Ground Lamb And Peas
- Heat 2 tablespoons of oil in a large pan or pot over medium heat. Add 1 large chopped onion and sauté for 5 minutes, until softened and lightly browned.
- Add 2 cloves minced garlic, 1 inch grated ginger, and 1-2 green chilies (adjust to your spice preference), finely chopped. Sauté for another 2 minutes until fragrant.
- Add 1 pound ground lamb to the pan and stir-fry over high heat for 5 minutes, breaking up any clumps. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/4 teaspoon garam masala, 1/2 teaspoon salt (or to taste), and 1/2 cup water.
- Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes, or until the lamb is cooked through and the liquid has reduced slightly.
- Stir in 1 cup frozen peas and the juice of 1/2 a lemon. Cook uncovered for 10 minutes, allowing the peas to heat through and the sauce to thicken slightly.
- Garnish with fresh cilantro (optional) and serve hot with naan or rice.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
20g
Fat
91g
Carbs
4g
