Ground Lamb and Peas Curry

Keema Matar (ground meat and peas curry) is one of my favorite Indian dishes.  Not only is it incredibly comforting but it’s also really quick and inexpensive to prepare.  When I think I have nothing in the house to make for dinner, I almost always end up making Keema Masala.  I mean, who doesn’t have a pound or two of ground meat stuffed some place in their freezer?

I used lamb.  Traditionally, I believe, ground mutton or lamb is used; but you could also use ground beef, turkey, chicken or even venison to make this curry. This is really a versatile recipe, as most Indian recipes are, and the leftovers can be transformed into many different dishes. Continue reading →