Keema matar (Ground Beef/Lamb Curry with Peas) is a very popular Indian/Pakistani (South Asian) recipe. In this recipe ground beef/lamb or chicken is cooked alongside peas and aromatic whole or ground spices, tomatoes and onions to create the most delicious, comforting, hearty and warming one pot curry. It can be served alongside roti, rice, paratha or naan and is ready to eat in an hour.
Keema Matar
Keema Matar is a rich curry made with a base of onions, garlic, ginger and tomatoes. This is combined with fragrant ground Indian Spices. The meat is both fried and stewed in them to create a deep flavourful curry that is perfect for colder days.
Ingredients required to make Keema Matar
Keema matar is easy enough to make but it does require some time and many ingredients! For a full list of ingredients with measurements, scroll to the recipe card at the bottom of the page:
Ghee and Oil – Any neutral Oil works well and Ghee adds a different nutty flavour dimension. Ground Lamb or Beef – Both work equally well. Try and use Meat with 20% Fat as this adds an extra layer of flavour. You can also use Ground Chicken (From thighs).
Onions - White/Yellow or Red/Purple Onions. I dice them or add them to a food processor to do the job for me.
Garlic and Ginger - These are added to the base of many Curries. Use Pastes or Crush or finely dice fresh Ginger and Garlic.
Tomatoes - Use Pureed Plum Tomatoes or chopped fresh Tomatoes.
Green Chillies - I use Green Chilli Paste or chopped Green Chillies.
Salt and Spices – These add another layer of flavour. We use Red Chilli Powder and Kasmiri Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Black Pepper and Garam Masala.
Peas – add a sweet flavour. I like to use frozen petis pois.
Coriander - For garnishing
How to make Keema Matar
Heat Oil and Ghee over high heat.
Stir in Onions. Saute till golden brown. About 10 minutes.
Note - I used to add whole Spices but now omit them for ease.
Add Ginger, Garlic. Cook for 1 minute till aromatic. Add a splash of Water if needed.
Stir in Green Chilli, Salt, Red Chilli Powder, Kashmiri Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder. Saute for 2–3 minutes.
Add Ground Meat and saute and stir fry the meat on medium high heat (bhuna) till the water has evaporated and the Meat is brown and seared all over. Break the meat with a wooden spoon as it cooks. This step known as bhuna takes about 10 - 15 minutes and adds lots of flavour so don’t skip it.
Pour in the Tomatoes and cook for a few minutes on medium high till it begins to simmer. Add Water. Then cover and cook on medium low for 10 - 15 minutes.
Add Garam Masala and Black Pepper. Cook for 1-2 minutes.
Add the Peas and stir in.
Add more Water. Cover again and cook for 4-5 minutes, or until the peas are cooked.
How to serve it
Keema is served alongside Roti/Chapatti, Naan, Paratha or Basmati Rice.
Serve alongside Raita and Kachumber salad.
If you are serving it as part of s spread, I would recommend serving it alongside Daal or a Pulao.
Reduce the meat down and use in other recipes such as an Indian Shepherds Pie, for the topping of a pizza, in Jacket Potatoes, in a Keema Pav, in a Keema Toastie with Cheese, over Pasta or in Lasagna.
Variations
Add Potatoes
An easy way to adapt this Keema Recipe is to replace the peas with another veg, such as Potatoes. Peel and Chop Potatoes into quarters. This is a very common veg used in place of peas. Also know as Keema Aloo. (Mince with Potatoes). Potatoes should be added quite early on so they are cooked through. Add them after the Meat has been sautéed and check they are cooked through before serving.
Add Eggs
I love Egg with Keema. Boil some Eggs. Chop in half and wither serve them with the Keema Matar or add to the Curry for the last 2-3 minutes of cooking.
Add Peppers
Add chopped and cubed peppers. These can be added towards the end of cooking time.
Add Chickpeas
Add tinned, drained Chickpeas. You can add these in with the tomatoes.
Stir in Spinach
Stir this through towards the end. Spinach doesn't require much cooking and pretty much wilts immediately.
Use Ground Chicken or Beef instead
If using Chicken, you will need to cook it for less time to avoid it drying out. Beef will take longer to cook.
Storage
How to store keema matar in the fridge
Once cooled, store in the fridge in an airtight container for up to 3 days. Reheat on the stove or in the microwave.
How to store it in the freezer
Once cooled, store in an airtight container for up to 6 months. The peas may lose colour though so if you intend on freezing it, it may be better to remove them beforehand if that will bother you!
Faq's for Keema Matar
How will i know when the keema is cooked?
When it comes to any ground meat, the biggest indicator is the colour change. The red/pink meat will turn a pale brown.
Keema matar (Ground Beef/Lamb Curry with Peas)
Ingredients
- 75 g Oil
- 2 tablespoon Ghee
- 2 large Onions Diced
- 1 tablespoon Ginger Paste 1 inch Ginger, peeled and crushed
- 1 ¼ tablespoon Garlic Paste 7 cloves Garlic, peeled and crushed
- 1 teaspoon Green Chilli Paste or 2 Green Chillies, Pierced
- 1 ½ teaspoon Salt
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Kashmiri Chilli Powder Optional
- ½ tsp Turmeric Powder
- 1 ½ teaspoon Coriander Powder
- 1 ½ tsp Cumin Powder
- 1 ½ lb Lamb or Beef Mince
- 2 large Plum Tomatoes Pureed or 250 g Plum Tomato tin
- 140 ml Water Divided
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Black Pepper Powder
- 75 g Petis Pois Frozen
- Coriander Leaves Chopped
Instructions
- Heat Oil and Ghee over high heat.
- Stir in Onions. Saute till golden brown. About 10 minutes.
- Add Ginger, Garlic. Cook for 1 minute till aromatic. Add a splash of Water if needed.
- Stir in Green Chilli, Salt, Red Chilli Powder, Kashmiri Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder. Saute for 2–3 minutes.
- Add Ground Meat and saute and stir fry the meat on medium high heat (bhuna) till the water has evaporated and the Meat is brown and seared all over. Break the meat with a wooden spoon as it cooks. This step known as bhuna takes about 10 - 15 minutes and adds lots of flavour so don’t skip it.
- Pour in the Tomatoes and cook for a few minutes on medium high till it begins to simmer. Add half the Water. Then cover and cook on medium low for 10 - 15 minutes.
- Add Garam Masala and Black Pepper. Cook for 1-2 minutes.
- Add the Peas and stir in. Add remaining Water. Cover again and cook on low for 4-5 minutes, or until the peas are cooked.
- Garnish with Coriander.
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