Keema Mattar (Northern India)
herb, indian, lamb
1/2 cup ghi
3 medium onions, finely chopped
1 1 thick piece of ginger peeled & mi; nced
5 garlic clove; peeled/minced
6 whole cloves
1/2 teaspoon cinnamon
1 tablespoon powdered coriander
1 tablespoon powdered cumin
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon red pepper
3 tablespoon tomato paste
2 tablespoon yogurt, plain
2 lb lamb, ground
1 cup 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.
Yield: 8 servings