Sunday, May 18, 2014

Mutton Keema Mattar with Green Beans

Ground Lamb with Peas,
Potatoes and Green Beans

Our local grocery store sometimes stocks New Zealand lamb, and I was pleased to find ground lamb in that section. Keema Alu Mattar tastes really good with lamb and adding green beans to the mix was a big improvement.

Two pounds of this ground lamb preparation, as one of the items for dinner, fed a crowd of 6 people comfortably. I usually cook without cumin and coriander powder because of Hubby's acid reflux condition, but they can be added if you wish.

2 lbs. ground lamb (or chicken)
2 + 4 Tbsp. vegetable oil
2 cinnamon sticks
2 star anise
1/2 tsp. cumin seeds or Shah jeera
1/2 lb. green beans, cut in 1/2" lengths
1/2 lb. green peas
2 russet potatoes, peeled and diced
2 large onions, diced
2 tomatoes, diced
1 Tbsp. ginger paste
2 tsp. garlic paste
1 tsp. chili powder, paprika or Kashmiri mirch
1 cup chicken broth, simmering
1/2 tsp. Bengali garam masala powder (ground cinnamon, cardamom & cloves)
salt to taste
1 tsp. ghee

  1. Brown ground lamb in 2 Tbsp. oil and remove from skillet.
  2. Heat remaining oil in same skillet and sputter cinnamon sticks, star anise and cumin seeds.
  3. Add onions and stir-fry until golden brown.
  4. Add chili powder, ginger-garlic pastes and simmer until oil resurfaces.
  5. Add potatoes, cover and simmer until potatoes are half-cooked.
  6. Add tomatoes, green beans, peas and stir-fry for 2 minutes.
  7. Return browned lamb to skillet, stir in garam masala, adjust salt to taste and top with simmering broth.
  8. Simmer over medium-low heat until meat and vegetables are cooked.
  9. When liquid evaporates, garnish with ghee and remove from heat.
Serve with steamed white rice or chapatis.

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