Keema Matar (Ground Beef/Lamb and Peas) is a very popular Indian/Pakistani recipe. In this recipe ground beef/lamb or chicken is cooked alongside peas and aromatic whole and ground spices to create the most delicious and warming curry. It can be served alongside roti, rice, paratha or naan.
Keema Matar/Keema Recipe
Keema Matar is a rich curry made with a base of onions, garlic, ginger and tomatoes. This is combined with fragrant whole and 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!
Ground Lamb or Beef – Both work equally well.
Ghee and Oil – Ghee adds a different nutty flavour dimension.
Whole spices – Black and Green Cardamom, Cinnamon, Bay Leaves, Peppercorns. These aromatic whole spices add so much depth of flavour to this dish.
Base – Most curries have a base of golden brown onions (I used red here because that is all I had and they worked just as well as white onions), garlic, ginger and slow cooked tomatoes.
Ground Spices – These add another layer of flavour.
Kasuri Methi - Dry Fenugreek adds an earthiness.
Peas – add a sweet flavour. I like to use petis pois.
How to make Keema Matar
Heat Oil and Ghee over high heat.
Once hot, add whole spices and saute till aromatic.
Stir in Onions. Cook till golden brown.
Add Ginger, Garlic. Cook for 2 minutes.
Add dry Spices.
Add Mince and cook till colour begins to change.
Pour in pureed Tomatoes. Cook low and slow until oil is separating at the sides.
Add Curry Powder, Garam Masala and Dry Fenugreek.
Stir in Peas and Green Chillies.
Add Water and simmer for 10 minutes.
TIPS AND 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.
Vegetables that can be added to Keema Matar
An easy way to adapt this Keema Recipe is to replace the peas with another veg, such as:
- 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).
- Chopped and cubed peppers - These can be added towards the end of cooking time.
- Tinned Chickpeas - You can add these in with the tomatoes.
- Spinach - Stir this through towards the end. Spinach doesn't require much cooking and pretty much wilts immediately.
Can it be made ahead of time?
Absolutely.
How to store Keema Matar in the Fridge
Once cooled, store in the fridge in an airtight container for up to 3 days.
How to store it in the Freezer
Once cooled, store in an airtight container for up to 3 months.
Variations for this Keema Recipe
- As mentioned, Potato makes an excellent substitute for Peas in this recipe.
- Serve with boiled Eggs for the most delicious meal ever. We do this all the time!
- Reduce the meat down and use in other recipes such as an Indian Shepherds Pie, Keema Pav, keema Toastie.
- You can add cream or yoghurt towards the end to create a very thick and creamy version. To do this, make sure you add some of the hot curry to a portion of the cream/yoghurt first. Stir through and then add to the curry. Introducing cold dairy into the hot curry may make it split.
For sides:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Keema Matar
Ingredients
- 100 g Oil just under ½ Cup (Reduce if you prefer)
- 2 tablespoon Ghee
- 2 Bay Leaf
- 2 Cinnamon Sticks or 1 large
- 4 Green Cardamom Pods slightly cracked open
- 1 Black Cardamom Pod
- 5 Black Peppercorns
- 2 large Onions Diced
- 1 ½ teaspoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 ½ - 2 teaspoon Salt
- 1 teaspoon Red Chilli Powder
- ½ tsp Turmeric Powder
- 1 ½ teaspoon Coriander Powder
- 1 ½ tsp Cumin Powder
- 2 lb Lamb or Beef Mince
- 2 large Plum Tomatoes Pureed or 300 g Plum Tomato tin
- 70 ml Water
- 2 teaspoon Curry Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Kasuri Methi Dry Fenugreek (Optional)
- 70 g Petis Pois Frozen
- 2 Green Chillies Pierced
- 3 tablespoon Water
Instructions
- Heat Oil and Ghee over high heat.
- Once hot, add Bay Leaf, Cinnamon Sticks, Green Cardamom Pods, Black Cardamom Pods, Black Peppercorns and saute till aromatic. Around 1 minute.
- Stir in Onions. Cook till golden brown. Around 15 minutes.
- Add Ginger, Garlic. Cook for 3 - 4 minutes.
- Add Salt, Red Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder. Cook for 2 minutes over low heat.
- Add Mince and cook till colour begins to change.
- Pour in pureed Tomatoes. Cover and cook over low heat for 15 minutes.
- Add Curry Powder, Garam Masala and Dry Fenugreek. Cook for 1 minute.
- Stir in Peas and Green Chillies. Add 3 tablespoon of Water and simmer covered on low heat for 5 minutes.
Notes
TIPS AND 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.Vegetables that can be added to Keema Matar
An easy way to adapt this Keema Recipe is to replace the peas with another veg, such as:- 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).
- Chopped and cubed peppers - These can be added towards the end of cooking time.
- Tinned Chickpeas - You can add these in with the tomatoes.
- Spinach - Stir this through towards the end. Spinach doesn't require much cooking and pretty much wilts immediately.
Can it be made ahead of time?
Absolutely.How to store Keema Matar in the Fridge
Once cooled, store in the fridge in an airtight container for up to 3 days.How to store it in the Freezer
Once cooled, store in an airtight container for up to 3 months.Variations for this Keema Recipe
- As mentioned, Potato makes an excellent substitute for Peas in this recipe.
- Serve with boiled Eggs for the most delicious meal ever. We do this all the time!
- Reduce the meat down and use in other recipes such as an Indian Shepherds Pie, Keema Pav, keema Toastie.
- You can add cream or yoghurt towards the end to create a very thick and creamy version. To do this, make sure you add some of the hot curry to a portion of the cream/yoghurt first. Stir through and then add to the curry. Introducing cold dairy into the hot curry may make it split.
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