This keema matar recipe is a really rather exciting for me, one of my very favourite dishes and one I rarely get an opportunity to cook! I have waxed lyrical about peas pretty much from day one and my love of curry is hardly subtle here either and yeah lamb…
I love lamb so much that I have been known to buy a whole neast and have it dispatched just to get my hands on the rarest of all meat finds here in Hungary. So yeah it is safe to say that this dish is not just a few of my favourite things, it is without question ALL of my favourite things!
I did develop a different curry in lieu of being able to get lamb and I do love my beef and pea curry but it just aint keema matar, the dish is of Pakistani and Bangladeshi heritage and there is jut something about minced meat, peas and a gravy that feels so familiar to a British person.
Whether it is in a cottage pie, shepherds pie, hotpot or just served over mashed potato it is part of our DNA… So the addition of Indian spices is not a huge leap, particularly given the long association between British and Indian food.