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  • Easy pea-sy Meal For A Cold Spring Night!

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    Easy pea-sy Meal For A Cold Spring Night!
    Prep: 15 min Cook: 30 min Servings: 4
    by kathy gori
    643 recipes
    >
    We're lucky here in Sonoma. The days are growing warm if not downright hot, and the nights are still briskly cool. We're also fortunate in that there's a whole lot of great stuff coming into season and readily available. One of those things is spring lamb from Sonoma Direct. One pound of ground lamb makes a great and fast-cooking centerpiece dish for a simple spring lunch or dinner for the family. I love this dish because it's easy and one only needs to add one more vegetable or a salad and some chapattis and boom! The meal is done. It's called Kheema Mattar, mattar is peas in Punjabi...so, ground meat and peas. Here's how simple it is.

    Ingredients

    • 1 lb of ground lamb
    • 2 chopped onions
    • 4 shallots
    • 2 inch piece of ginger peeled and chopped
    • 1 serrano chilli.
    • 2 Tbs of vegetable oil.
    • 2 bay leaves
    • 2 Tbs of tomato paste
    • 1/4 tsp of turmeric
    • 1/2 tsp of Kashmiri chilli powder
    • 2 Tbs of ground coriander
    • 2 Tbs ground cumin
    • 2 Tbs plain yogurt
    • 3 tsps of salt
    • 1 tsp ground pepper
    • 3/4 cup of water
    • 1 and 1/2 cups peas, fresh or frozen
    • 1/4 tsp garam masala
    • 3 Tbs of chopped fresh cilantro

    Directions

    1. Start with:
    2. 1 lb of ground lamb
    3. In a food processor grind up:
    4. 2 chopped onions
    5. 4 shallots
    6. A 2 inch piece of ginger peeled and chopped
    7. 1 serrano chilli. If you'd like it a bit hotter add one more.
    8. In a heavy skillet or kadhai heat:
    9. 2 Tbs of vegetable oil.
    10. When it's hot add in:
    11. The onion mixture
    12. 2 Bay leaves
    13. Stir it around for about 2 minutes or so until it's a nice golden color.
    14. Then toss in the ground lamb stir fry it for 15 minutes or so, don't let it stick.
    15. Then add in :
    16. 2 Tbs of tomato paste
    17. Lower the heat to a simmer.
    18. Then add in:
    19. 1/4 tsp of turmeric
    20. 1/2 tsp of Kashmiri chilli powder
    21. 2 Tbs of ground coriander
    22. 2 Tbs ground cumin
    23. Stir it around for 1 minute.
    24. Then add in:
    25. 2 Tbs plain yogurt
    26. 3 tsps of salt
    27. 1 tsp ground pepper
    28. Keep frying for another 5 minutes.
    29. Now, add in 3/4 cup of water just a bit at a time until all the water is absorbed.
    30. If you're adding fresh peas put 1 and 1/2 cups of them in now. If using frozen peas, hold off.
    31. Put the lid on the pan and simmer the mixture for 20 minutes or so. About 5 minutes before you're done, add in the frozen peas.
    32. Finish cooking.
    33. Just before serving, sprinkle in 1/4 tsp garam masala
    34. 3 Tbs of chopped fresh cilantro.
    35. This serves 4 adults.
    36. Bingo! A fast simple and inexpensive dish. Serve it wrapped in a chapatti with a simple green salad, or dress it up a bit if you're more ambitious.
    37. I wish I had prettier pictures of this Kheema Mattar to show you, but in the pantheon of dishes it may not be the most beautiful but this is the one with personality!

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