Keema Mattar is one of my favourites. This recipe is cooked with channa dal (optional) which add delicious nuttiness and a lovely bite. I love to mop it up with hot buttery chapatis and sometimes with a fried egg on the side when I feel like I need an extra hug in the stomach department!
When I fancy something lighter I sometimes make keema lettuce wraps and sometime swap out the lamb for quorn (which also works a treat!).
There was no live cookery class this week but I shall be back next Friday, 15th May cooking up another delicious storm on my Facebook page so I hope to see you then. Until then, enjoy the below recipe!

Ingredients
Method
- Heat the oil in a pan. Blitz the onion, ginger and garlic, together in a food processor until coarsely ground together. Once the oil is hot, add the bay leaves, crushed cardamoms, cinnamon stick and cumin seeds to the pan.
- Now add the ground paste to the pan and cook on a medium heat for 6-7 minutes. Once you see the paste has turned golden in colour add 3-4 tbsp water and continue to cook for 7-8 minutes on a low/medium heat. If it ever catches, add a splash of water or a little more oil.
- Now add the salt, paprika, turmeric and garam masala. Cook for a minute and then add the pasata and tomato puree as well as the chillies. When you see the oil separate from the masala, add the lamb/mutton/quorn mince and cook for 4-5 minutes or until you see the colour change. Then add the peas, potato, channa dal as well as the remaining spices and sugar. Mix well.
- Add 1 cup of water then place a lid on top and cook for a further 10 minutes on a medium heat, stirring every few minutes.
- Finish with the coriander as well as the lime juice. Taste for salt/chilli and adjust accordingly.
Notes
*I cooked the dal exactly as I did for the lentils in my tadka recipe which can be found here. You can soak the channa lentils for 3-4 hours for warm water to help soften but it’s not essential.