Keema Matar is a very versatile and simple dish. Depending on the region in India, or even the family, the recipe tends to vary. This one is similar to the one my mother used to make before she practically gave up eating meat. No recipe of mine escapes a bit of minimalist tinkering. Instead of fresh tomatoes, I have used tomato paste to save on the time needed to reduce and caramelize the tomatoes. I have also done away with the mandatory garlic and ginger which is very much needed if you are going to make this dish with ground lamb, maybe even chicken or turkey. Eat this with flat bread, to roll into a tortilla, or as a topping on some bread or even pizza. Or you could just eat it with some rice.

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