Keema Mattar

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Title: KEEMA MATTAR
Categories: Lamb, Indian
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.

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