Keema matar was one of the dinners I looked forward to my mom making in India. Finding lean ground goat brought that flavor back into our dinner rotation. Come cook it with me, from measuring the spices to splitting the heat and warming the phulkas.
Filmed hands-free in POV with the XTRA Atto camera.
Recipe and adjustable quantities: https://thesplitplate.com/recipes/keema-matar-phulkas
This batch made eight adult-sized keema portions. With three adults and two kids sharing one adult protein portion, that covered two family dinners. Adults had three phulkas; kids had two with a little butter. Different plates can still share the same cook.
Nutrition at the end is an estimate for the stated adult plate, not a target for children. Ingredient labels, portions and cooking yield change the numbers. Reference adult plate: one-eighth batch + three 30g Haldiram phulkas + 100g cucumber. Estimated 560 calories, 47g protein, 58g carbs, 15g fat, 8g fiber. Selected mineral estimates from ingredients with available data: iron 8.9mg, potassium 1210mg, calcium 110mg. Broth, ghee and garam-masala minerals excluded; added salt was not weighed, so sodium is not estimated. Reference label formulations and volume-to-weight assumptions are documented in the project.
Question: what differences do you notice between lamb and goat? Where have you found lean ground lamb in the US, and which goat or lamb dishes should I try next?
00:00 A childhood favorite returns
00:32 Mutton memories and measuring spices
01:39 The ten-dollar kitchen assistant
02:20 Finding lean ground goat
03:13 Aromatics, texture and family preferences
04:08 Tomato, broth and peas
05:06 Eight portions, two family dinners
05:58 Phulkas, cucumber and black salt
07:00 Goat or lamb? The finished plates
07:50 Estimated nutrition for my plate
Disclosure: real cooking footage; Marcus AI voice delivers my approved first-person story. The supplied stylized intro and thumbnail use AI-assisted imagery.
#KeemaMatar #FamilyDinner #POVCooking #GroundGoat #TheSplitPlate
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