Keema Matar
Minced lamb simmered with green peas in a rich, spiced gravy, delivering a hearty and comforting meal that pairs perfectly with naan or rice. This classic Keema Matar is a staple in Indian and Pakistani homes.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Minced Lamb (keema)
- 3 tbsp Oil
- 2 Onions (finely chopped)
- 2 Tomatoes (finely chopped)
- 1 tbsp Ginger Garlic Paste
- 2 Green Chillies (slit)
- 150 g Green Peas
- 1 tsp Cumin Seeds
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- 0.5 tsp Ground Turmeric
- 1 tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 200 ml Water
- 2 tbsp Coriander (chopped, for garnish)
Instructions
- 1
Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter for a few seconds.
- 2
Add the chopped onions and sauté for 5–6 minutes until golden brown.
- 3
Stir in the ginger garlic paste and green chillies. Cook for 1–2 minutes until fragrant.
- 4
Add chopped tomatoes, red chilli powder, ground coriander, ground turmeric, and salt. Cook for 5–6 minutes until the tomatoes soften and the oil begins to separate.
- 5
Add the minced lamb and stir well to break up any lumps. Cook for 8–10 minutes until browned and the moisture evaporates.
- 6
Pour in water and stir. Cover and simmer on low heat for 10 minutes.
- 7
Add the green peas and garam masala. Stir and cook for another 5 minutes until the peas are tender and the keema is cooked through.
- 8
Garnish with chopped fresh coriander and serve hot with roti, naan, or rice.