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Keema Mattar

An all time favourite, minced meat is cooked with staple ingredients of Indian cuisine to create an intense, meaty dish.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • Ground lamb meat (lean)
  • ½ tbsp Ginger garlic paste
  • 2 tbsp Vegetable oil
  • 1 no. Onions chopped
  • ½ tsp Red chili powder
  • Salt To taste
  • ½ tsp Turmeric powder
  • 2 tbsp Tomato puree
  • 1 no green chilli chopped
  • 1 tsp cumin seeds
  • 1 tbsp mint chopped
  • 2 tbsp yogurt
  • ½ tbsp Knorr Chef's Meat masala
  • ½ cup green peas
  • 1 tbsp Coriander leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

0.0mg

Calcium (mg)

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Iron (mg)

0.00mg

Potassium (mg)

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Total

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0mg

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0IU

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  • 1 Heat oil in a wide pressure cooker or cooking pot.
  • 2 Add onions and sauté until they are lightly brown.
  • 3 Add ginger garlic paste, cumin seeds and red chili powder, Turmeric powder, chopped green chilies, Salt to taste and 1 ½ tbsp. of Knorr Chef’s Meat Masala.
  • 4 Add the minced lamb and sauté over a high heat for 10 minutes; making sure the meat does not lump together.
  • 5 Add the tomato puree, yoghurt and 1/2 cup water (75 ml) stir for another 10 minutes.
  • 6 Add peas and simmer to get desired consistency
  • 7 Garnish with Fresh chopped coriander leaves and mint leaves
  • 8 Served hot and enjoy!