Kheema Mattar Ground Lamb and Peas
Discover the bold and comforting flavors of Kheema Mattar, a classic Indian dish featuring spiced ground lamb and tender green peas simmered in a fragrant tomato-based sauce. This one-pan recipe combines everyday ingredients like cumin seeds, garam masala, and fresh ginger, creating an aromatic medley that’s both hearty and satisfying. Perfectly balanced with a hint of warmth from cayenne pepper and a touch of freshness from cilantro garnish, it’s ideal for quick weeknight dinners or impressing guests with its authentic taste. Serve this savory ground lamb curry with fluffy basmati rice, naan, or roti for a complete and satisfying meal that comes together in just 45 minutes. A must-try for lovers of Indian cuisine, this dish is gluten-free and packed with rich, comforting flavors.
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Recipe Information
Ingredients
- 1 pound ground lamb
- 1 cup frozen green peas
- 1 large yellow onion
- 4 individual garlic cloves
- 2 teaspoons fresh ginger
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoons turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.25 teaspoons cayenne pepper
- 1 cup crushed tomatoes
- 0.5 cup water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro leaves (optional, for garnish)
Instructions
Finely dice the yellow onion, mince the garlic cloves, and grate the fresh ginger.
Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat.
Add the cumin seeds to the hot oil and cook for about 30 seconds until they start to sizzle and release their aroma.
Add the diced onion to the pan and sauté for 5-7 minutes, stirring frequently, until golden brown.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground lamb to the pan. Cook and break it apart with a wooden spoon or spatula, until fully browned and no pink remains, about 5-7 minutes.
Stir in the turmeric powder, ground coriander, ground cumin, garam masala, and cayenne pepper. Mix well to coat the lamb evenly in the spices.
Pour in the crushed tomatoes and water. Stir to combine, then bring the mixture to a gentle simmer.
Add the salt and frozen green peas to the pan. Stir and cook for another 8-10 minutes, allowing the flavors to meld and the peas to heat through.
Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro leaves, if desired, and serve hot with naan, rice, or roti.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 958 mg | 42% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
