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–+ servings
Keema Matar in bowl with roti to side

Keema Matar

Safira
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.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dinner, Lunch, Lunch/Dinner
Cuisine Indian, Pakistani
Servings 6
Calories 664 kcal

Ingredients
  

  • 100 g Oil just under ½ Cup (Reduce if you prefer)
  • 2 tbsp 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 tsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1 ½ - 2 tsp Salt
  • 1 tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • 1 ½ tsp 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 tsp Curry Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Kasuri Methi Dry Fenugreek (Optional)
  • 70 g Petis Pois Frozen
  • 2 Green Chillies Pierced
  • 3 tbsp 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 tbsp 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.

Nutrition

Calories: 664kcalCarbohydrates: 10gProtein: 26gFat: 58gSaturated Fat: 20gTrans Fat: 1gCholesterol: 123mgSodium: 1502mgPotassium: 523mgFiber: 3gSugar: 3gVitamin A: 192IUVitamin C: 10mgCalcium: 74mgIron: 4mg
Keyword Keema Aloo, Keema Biryani, Keema Matar, Keema Recipe
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