Keema Matar
Minced mutton with green peas — finely minced goat cooked in a dry, fragrant onion-tomato-ginger-garlic masala with whole spices, garam masala, and a lot of whole coriander, then finished with fresh green peas. The keema should be moist but not swimming in gravy — the fat from the mince binds the spices into a crumbly, intensely flavoured mass. Eaten with paratha or puri for Sunday breakfast, or with roti at dinner. An Old Delhi and Mughlai restaurant staple.
Cuisines
Awadhi
Kashmiri
Mughlai
Sindhi
Punjabi
Delhi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 250 grams | minced lamb or beef |
| 1 cup | green peas |
| 2 tablespoons | ghee or oil |
| 1 large | onion, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 1 large | tomato, finely chopped |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 | bay leaf |
| 2 | green cardamom pods |
| 1 stick | cinnamon |
| — | salt to taste |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Heat ghee or oil in a pan over medium heat.
- 2 Add cumin seeds, bay leaf, cardamom pods, and cinnamon stick. Sauté until fragrant.
- 3 Add the chopped onions and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
- 5 Add the minced meat and cook until it changes color and is no longer pink.
- 6 Mix in the chopped tomato and cook until it softens and blends with the meat.
- 7 Add coriander powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
- 8 Add the green peas and mix well.
- 9 Pour in a little water if needed, cover, and let it simmer on low heat for about 15-20 minutes.
- 10 Sprinkle garam masala and mix well. Cook for another 2 minutes.
- 11 Garnish with fresh coriander leaves and serve hot.
Tips
For extra richness, you can add a tablespoon of cream or yogurt towards the end of cooking.