Kima-matar
2 servings
180 minutes
Kima-matar is a fragrant and warming dish from Indian cuisine, where tender minced lamb combines with a spicy sauce and the sweetness of green peas. Its roots delve into the culinary traditions of North India, where spices play a key role. The dish delights with a richness of flavors: creamy curry notes blend harmoniously with the warmth of garam masala, meat curry, and coriander. Kima-matar is perfect as a main course and is served with hot flatbreads or aromatic basmati rice. It features not only the depth of spicy tones but also a light freshness from cilantro that completes the flavor composition. This dish is ideal for cozy evenings when one wants to enjoy the rich, warming aromas of Indian cuisine.
1
For the curry sauce, blend 100 grams of fried onions with sour cream, add 30 grams of finely chopped fresh ginger and 10 grams of garlic, tomatoes, garam masala, mit curry masala, ground coriander and cumin, vegetable oil, and cream. Cook for about 2 hours on low heat. Salt to taste.
- Onion: 350 g
- Sour cream: 150 g
- Ginger: 43 g
- Garlic: 20 cloves
- Tomatoes: 350 g
- Garam masala: to taste
- Meat curry masala: to taste
- Ground coriander: to taste
- Ground cumin (zira): to taste
- Vegetable oil: to taste
- Cream 35%: 110 ml
- Salt: to taste
2
For the chop-masala sauce, finely chop 250 grams of tomatoes and onions and 10 grams of ginger and garlic. Fry in a pan until thick consistency. Add spices — cloves, black pepper, bay leaf, black and green cardamom, Kitchen King spice mix, garam masala. Salt to taste.
- Tomatoes: 350 g
- Onion: 350 g
- Ginger: 43 g
- Garlic: 20 cloves
- Ground cloves: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Black cardamom seeds: to taste
- Green cardamom seeds: to taste
- Seasoning Kitchen king: to taste
- Garam masala: to taste
- Salt: to taste
3
Fry minced lamb in butter. Add curry sauce, chaat masala, ginger, chili pepper, fenugreek, ground cumin, garam masala spices, and cream. Simmer on low heat for 25-30 minutes. Add green peas 10 minutes before it's done. Garnish the finished dish with a sprig of cilantro.
- Butter: 10 g
- Frozen green peas: 70 g
- Ground chili pepper: to taste
- Fenugreek leaves: to taste
- Ground cumin (zira): to taste
- Garam masala: to taste
- Cream 35%: 110 ml
- Green: to taste