Keema Matar (An amazing beef or lamb curry)
Serve over basmati rice, cauliflower rice, and/or naan bread.
Serves: 4
  • 2 teaspoons fat or oil of choice
  • 1 large onion, finely chopped
  • 2 cloves of garlic, peeled and finely minced of put through a garlic press
  • 1 inch piece of fresh ginger, peeled and grated
  • 4 green chili peppers, finely chopped (You can cut down on the chili peppers if you don't want it very spicy - I did because spicy food gets more spicy when frozen. Anaheim is a mild green chili you may like. ).
  • 2 tablespoons curry powder
  • 1 pound ground beef or lamb (sometimes we do a mix of the both)
  • 1 cup frozen peas
  • Unrefined salt
  • Juice from 1 lemon (optional)
  1. In a large saucepan over medium-high heat (use medium is using cast iron), heat the oil or fat of choice until hot. Add the onions, garlic, ginger and chili peppers. Sprinkle generously with salt. Cook, stirring as needed, until the onions are softened.
  2. Add the spices, and mix quickly into the onions, then add the ground meat. Stir thoroughly, and then stir as needed while the meat cooks. For a melded flavor, you can cover and simmer for 15-30 minutes at this point. (Just make sure that your meat doesn't dry out if using low-fat meat and skip if freezing). Right before serving, add peas, lemon juice, and salt to taste. If freezing, freeze before you add the peas.
Recipe by The Nourishing Gourmet at