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Keema Matar

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 841kcal

Ingredients

Corn Bread

  • Nonstick spray
  • 2 TBSP All-purpose flour
  • 2 TBSP Cornmeal medium grind
  • 1 TBSP Sugar
  • 1/2 tsp Baking powder
  • 1 TBSP Butter melted
  • 1/4 Cup Milk may not need all of it
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper

Keema Matar

  • 1 TBSP Extra-virgin olive oil
  • 1 cup Onion thinly sliced
  • 1.5 cups Tomatoes chopped or pureed
  • 10 oz Ground lamb sub ground beef if preferred
  • 1/4 cup Yogurt
  • 1/2 cup Green Peas
  • 1/4 cup Water if needed
  • Salt to taste
  • Black pepper to taste

Spices

  • 1/3 TBSP Ground cumin
  • 1/3 TBSP Ground coriander
  • 1/4 TBSP Red pepper flakes skip for less spicy
  • 1/2 tsp Ground cloves
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground cardamom
  • 1/4 TBSP Garlic powder
  • 1/4 TBSP Ground ginger

Garnish

  • 1 Chili pepper thick slices (optional)
  • 1 TBSP Fresh ginger julienne into matchsticks
  • 1 TBSP Fresh cilantro chopped

Mango Punch

  • 10 oz Mango juice
  • 6 oz Ginger ale soda
  • 1 TBSP Lime juice
  • 2 TBSP Fresh mint
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Lightly grease an appropriately sized oven-safe container or muffin tin with non-stick spray.
  • Make cornbread: In a large bowl add the flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to combine well.
  • Add in the butter, then add the milk a little at a time to the dry mix. Stir with a spoon until combined. Add more milk as needed to make a batter consistency not too thick and not too watery. Evenly scoop the batter into the greased container or muffin tin.
  • Bake for about 15-20 minutes, until a toothpick inserted into the center comes out clean (if the toothpick has wet batter stuck to it more cooking time is required). While baking, make the Keema Matar.
  • Prep onion, tomato, ginger, and cilantro per instruction above.
  • Make the Keema Matar: Heat a skillet over medium heat. Once hot, add the oil. Fry the onions until golden brown. Next add all of the spices and fry for a few seconds. Add tomatoes and salt, mix well and cover. Cook for 5 minutes.
  • Next, add ground meat and yogurt. Mix well while breaking the meat up into smaller pieces then cover the pot again. Cook for 5-7 minutes.
  • Mix in peas and cook for 7 minutes until the meat and peas are cooked. Increase the heat to high and stir for 3-5 minutes until keema looks browned. Add water if needed to adjust the consistency of keema to personal preference. Season with salt and pepper to taste.
  • Make beverage: Mix all of the ingredients for the punch. Serve over ice.
  • Let the cornbread cool for about 10 minutes before serving.
  • Serve: Garnish the Keema Matar with sliced chilies, fresh cilantro, and ginger slices. Enjoy with cornbread and punch.

Nutrition

Calories: 841kcal | Carbohydrates: 68g | Protein: 32g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 311mg | Potassium: 1198mg | Fiber: 8g | Sugar: 39g | Vitamin A: 2007IU | Vitamin C: 42mg | Calcium: 256mg | Iron: 6mg