Lamb keema, or keema matar – meaning spiced mince with peas – is a dry-style curry that’s easy to make and real comfort food. I usually serve it with rice, but you can have it with naan ...

Maunika's lamb keema with peas uses minced lamb and potatoes to make a rich curry that's a great winter warmer. Once you’ve marinated the lamb, you can have this keema on the table in less than ...

The secret of making the authentic matar keema pav is to choose the right ingredients ... For minced meat, you can use goat, chicken, or lamb, depending on what you like. Always use fresh green ...

One of the gems of Awadhi cuisine, keema matar is basically a curry made with minced meat and fresh bursting of stimulating flavors and eclectic spices. This flavourful biryani made with minced lamb ...

Minced meat and green peas sauteed in a thick mixture of stimulating flavours. This dish can be made with minced chicken, mutton or lamb. Vegetarian option would be soya granules.

Instructions Heat the oil, cardamom and cloves in a medium saucepan over medium heat. Cook for about 30 seconds until fragrant, then add the onion and fry for a few minutes further. Add the garlic ...

Add lamb and break into small pieces, then add 1 cup water. Season with salt and stir to combine. Cover pot and cook until lamb is cooked through and tender, about 20 minutes (some of liquid will ...

Minced meat and green peas sauteed in a thick mixture of stimulating flavours. This dish can be made with minced chicken, mutton or lamb. Vegetarian option would be soya granules.