Kheema Matar

4 T oil

1 1/2 lbs ground lamb

3 oz finely chopped onion

4 large garlic cloves, minced

1” cube of fresh ginger, peeled and minced or grated

1‐2 green chilies (opt)

1/4 t chili flake (opt)

1 1/2 t salt

1 t ground cumin

1 t ground coriander

10 oz. water

6 oz frozen green peas

4 T chopped cilantro

1 t garam masala (see note below)

1 1/2 T lemon juice


Note: If you can’t find garam masala, here’s a quick version:1T each: ground cardamom

and cinnamon. 1 t each: ground cinnamon, cloves, and black pepper. 1/2 t ground

nutmeg. Mix well.


Put 2 T oil in a large skillet and heat. Add the lamb, breaking it up and cooking it just

until it isn’t pink. Drain the lamb in a colander or on layers of paper towels. Heat the

remaining 2T oil. Add the onion and cook until it’s light brown. Add the garlic and cook

1 minute. Add the chilies and spices through the salt and s(r to combine well. Add the

meat back, stirring well. Add 6oz of the water, bring to a boil. Cover, turn heat to low,

and simmer 30 minutes. Add the rest of the ingredients and bring back to a simmer.

Cover and cook 10 minutes longer. Adjust seasonings if need be. This can be related but

improves with a last minute addition of lemon juice and chopped cilantro.


Notes and Instructions

Kheema Matar

This main dish is also a favorite Indian comfort food and a staple at my house. It’s not spicy, simple, but very good. It can be eaten at room temperature with roti or warm with rice. This amount serves 6 or more
on a buffet. Double if you like. Add a can of drained tomatoes (with the water) if you like.

adapted from Chef Floyd Cardoz @ via McCullough, The Best American

Recipes 2001 2002 (Houghton Mifflin, 2001)