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Keema Matar (An amazing beef or lamb curry)

February 6, 2015 by KimiHarris 7 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Need a simple but delicious dinner? This beef or lamb curry is very quick to make up, but is really delicious!

This surprisingly simple dish of curried ground beef or lamb is full of complex flavor and is a great favorite. Keema (or kheema) matar is a lovely Indian beef or lamb curried dish made with minced or ground meat, curry spices, and peas or potatoes.

My mother-in-law was the master of easy beef and rice dishes (like this Lemon-y Greek Beef and Rice dish) because she often bought a quarter of a grassfed cow all in ground beef for her freezer. Many of these dishes became great favorites of the family, including ours!

I had forgotten about this delicious recipe until I was talking to my sister in law about freezer meals for after our baby was born. She mentioned that this froze well, and was her favorite freezer meal postpartum (she had a baby not that long ago).

I promptly got the recipe from my SIL and ran to the store for the simple ingredients, and made up a quadruple batch! Three batches for our freezer and one for dinner. How could I have forgotten about this delicious recipe?! We devoured it.

While I haven’t been able to stock up my freezer as much as I’d like, I do have a nice little stash set aside (including these freezer meatballs). Perhaps if the baby gives me another week or two, I’ll manage a couple more as well.

Meanwhile, here is this delicious recipe! I’ll note the slight adjustments I made. Serve this with basmati rice, or cauliflower rice for a grain-free version. Naan bread is always a welcome addition as well.

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Keema Matar (An amazing beef or lamb curry)
 
Serves: 4
Print
 
Serve over basmati rice, cauliflower rice, and/or naan bread.
Ingredients
  • 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)
Instructions
  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.
3.2.2925

 

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Dairy Free, Egg Free, Gluten Free, Grain Free, Main Dishes

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Reader Interactions

Comments

  1. Katie Mae @ Nourishing Simplicity

    February 6, 2015 at 10:37 pm

    Kimi! You keep making me SO hungry! I need to go buy some ground beef because I ran out… It make me think of an Israeli inspired dish I like to make.

    Reply
    • Molly

      February 8, 2015 at 7:43 am

      This is perfect for February…. We have a three week old baby, our fourth, and are living with my parents as we are in the midst of moving to a farm & our house is not yet ready. So, of freezer meals we have none, yet this is so simple that I am going to make some this week. Thank you for the idea! You will certainly be glad to have some of these things in you freezer!
      I am a loyal follower of your blog and love hearing about your sweet family & your kitchen. You have certainly blessed both of ours. We’ll be praying for you & you family as you wait for your dear little one.

      Reply
    • dana

      February 26, 2017 at 5:34 pm

      I make the same thing but add a few tablespoons of sweet and sour sauce that has an apricot base makes it sweet and savory and the texture is very satisfying.

      Reply
  2. Teodora@TeoBucatar

    February 11, 2015 at 11:42 am

    This recipe looks amazing. I’m definitely going to have to try it.

    Reply
  3. Fée

    February 12, 2015 at 6:28 pm

    Yay! My kids ate this! We have lots of ground in the freezer so I was excited to try this recipe. I’d also like to start incorporating more spices into my cooking, especially curry-type ones. My oldest needed coaxing, but eventually ate all her plate, my second ate it up right away and my youngest at 3 years old, needed more than a little coaxing, but he still ate it by the end! My husband ate it no problem, but he usually eats anything I make anyways! I used ground beef, and one poblano pepper. I also used a can of peas instead of frozen and I forgot a lemon but I had lime on hand and it was fine. Great dish and I’m happy to add it to my repertoire! Good luck with your coming baby!

    Reply
  4. Meghan B.

    February 16, 2015 at 3:23 pm

    What a wonderful dish, seriously good. This will be part of our regular meal rotation.
    We also buy part of a cow and always get way too much ground beef, it was great to use some up in this quick-to-table dish.

    Reply
  5. Daniel J. Miskelly

    September 12, 2015 at 7:07 am

    My friends and I often ate at the Taj Mahal Indian Curry restaurant in Sapporo, Japan, we loved all the various curry dishes, but they were not dry, they were curries served in a sauce. I would like to learn how to make those dishes. In the restaurant the curry was served with rice and nan.

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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