Ground meat is sautéed and slow cooked with spring onions, garlic, undertones of ginger and spices.
Servings: 4 Servings
- 1 pack Keema Matar Recipe Kit (No. 14)
- 1 pound Lamb [ground]
Produce & Natural Foods
- 1 cup Peas (shelled) [1 cup = 6 oz]
- 1 piece Onion [1 medium-sized = 0.4 lb]
- 1 piece Fresh Ginger Root [2 inch long & roughly ½ inch diameter OR Equivalent]
- 2 piece Garlic Cloves (medium-sized)
- 1 piece Tomato [1 medium-sized = 0.3 lb]
Basic Cooking Ingredients
- 2 Tablespoon Cooking Oil [Sunflower, Safflower, Canola or Olive Oil based on preference]
- 1 teaspoon Salt
- Cutting & Chopping
1. Peel & dice onion.
- 2. Peel & finely chop fresh ginger root OR grate using ginger grater.
- 3. Peel & finely mince garlic cloves OR crush using garlic press.
- 4. Finely chop tomato.
- Preparing Herb & Spice Mix (Layering Technique)
Heat 1 Tablespoon of oil in wok or sauté pan.
- (Layer 2)
When oil is heated, turn heat to medium and add entire contents of Gold Pack to roast spices. Continue on medium heat, stirring often, till you smell slight aroma of roasted spices. It will be take 10-15 seconds to roast spices if oil is hot enough.
- (Layer 3)
Add chopped onion, minced ginger and minced garlic . Continue on medium heat, stirring often, until the onions become translucent and ginger & garlic lose their pungent smell and start smelling nutty & little sweet.
- (Layer 4)
Add entire contents of Black Pack, 1 teaspoon of salt & ground red chili (optional, according to taste) and roast on medium heat for 1 minute, stirring gently and mixing well.
- (Layer 5)
Add chopped tomatoes and ¼ cup of water to the herb and spice mix. Stir it gently to mix it well. Cover it with lid & continue on medium heat stirring occasionally till tomatoes become pulpy and their skin separate.
- (Layer 6)
Add ground meat to the herb and spice mix, cover the wok/ pan with lid and cook till meat is cooked completely, stirring occasionally. Adjust salt if required.
How to Tell When Oil is Hot When a small piece of food (a bit of ginger OR garlic OR onion) sizzles immediately when added to the pan. Start Cooking only after all the Preparation steps are completed In Indian Cooking each step move fast so every ingredient should be in ready-to-cook state and should be close to the cooking station before starting cooking.
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