From curmudgn@flash.net Wed Feb 11 12:49:34 1998 Date: Tue, 10 Feb 1998 21:30:28 +0100 From: Sam Waring Newsgroups: rec.food.recipes Subject: Keema Mattar Followup-To: poster In article <6bceu6$hdb$1@mack.rt66.com>, :Jackie Thompson" said this about that: > Does anyone have a recipe for Keema Matar. It is an Indian recipe. Thanks MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: KEEMA MATTAR (Northern India) Categories: Herbs, Indian, Lamb/mutton Yield: 8 servings 1/2 c Ghi 3 md Onions, finely chopped 1 1" thick piece of ginger -peeled & minced 5 Garlic clove; peeled/minced 6 Whole cloves 1/2 ts Cinnamon 1 T Powdered coriander 1 T Powdered cumin 1 ts Turmeric 1 ts Salt 1/4 ts Red pepper 3 T Tomato paste 2 T Yogurt, plain 2 lb Lamb, ground 1 c 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. MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.