Kheema Matar in India

Journey to India with this comforting Kheema Matar rice bowl, featuring seasoned ground lamb, tender peas, fragrant basmati rice, and warming spices. Rich, savory, and deeply aromatic, it’s an approachable introduction to classic Indian flavors.

Ingredients

For the Kheema Matar

• Ground lamb

• Onion

• Garlic

• Fresh ginger

• Tomato paste

• Frozen peas

• Garam masala

• Ground cumin

• Ground coriander

• Turmeric

• Chili powder or cayenne

• Salt

• Cooking oil or ghee

For the Bowl

• Basmati rice

• Fresh cilantro

• Lemon wedges

Optional Toppings

• Plain yogurt

• Extra cilantro

• Extra lemon

• Sliced cucumber

Instructions

1. Cook the basmati rice according to package directions and keep warm.

2. Heat oil or ghee in a skillet and sauté the onion until softened.

3. Add the garlic and fresh ginger and cook until fragrant.

4. Add the ground lamb and cook until browned.

5. Stir in the tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and salt.

6. Add the peas and cook until tender and heated through.

7. Fill a bowl with basmati rice and spoon the Kheema Matar over the top.

8. Finish with fresh cilantro and a squeeze of lemon.

Fiji Craft Flight Notes

Kheema Matar translates simply to “minced meat and peas.” “Kheema” refers to minced or ground meat, while “matar” means peas.

Indian cooking often layers aromatic spices rather than relying on a single dominant flavor. Garam masala means a warming spice blend, and the exact combination can vary from one cook, household, or region to another.

For this Fiji Craft flight to India, we’re making our Kheema Matar with Osterfeld Ranches ground lamb and serving it over fragrant basmati rice.

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