Matar Ma Gosht (Lamb cooked with green peas)

Matar Ma Gosht (Lamb cooked with green peas)

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Lamb cooked with green peas — a Parsi preparation
Servings: 4
Calories: 425


  • 12 oz Lamb cut into cubes
  • 12 oz Green peas hara matar, shelled
  • 2 tbsp Vegetable oil
  • 2 Onions medium-sized, finely sliced
  • 6 Garlic lasan cloves, ground to a paste
  • 1 Ginger adrak, 2 cm piece, ground to a paste
  • 1 tsp Turmeric haldi powder
  • 1 tsp Parsi sambhar masala
  • 3 tbsp Green coriander hara dhaniya, finely chopped
  • 2 Onions medium-sized, finely chopped
  • Salt to taste


  • Heat the oil in a pan; saute the onions till golden. Remove and drain the excess oil on absorbent paper towels.
  • In the same oil, add garlic-ginger paste, turmeric powder, and Parsi sambhar masala. Cook for 1 minute adding 1 tbsp water, if the paste sticks to the bottom of the pan.
  • Add the lamb and cook on high heat for 3 minutes.
  • Add green peas, green coriander, fried onions, and salt. Mix well. Add 4 cups water, bring to the boil. Lower heat and simmer (covered) till the lamb is tender and about 3/4 cup gravy remains. Serve hot.
Calories: 425 kcal
Carbohydrates: 25 g
Protein: 20 g
Fat: 27g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 62 mg
Sodium: 60 mg
Potassium: 596 mg
Fiber: 7 g
Sugar: 10 g
Vitamin A: 673 IU
Vitamin C: 44 mg
Calcium: 70 mg
Iron: 3 mg
Cuisine Indian
Ingredients Lamb
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