Keema Matar

Name: Keema Matar
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-3 servings
Ingredients: 250 grams Lamb, minced or beef; 1 cup Green Pea; 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 cardamom, green pods; 1 stick cinnamon; salt, to taste; Cilantro, fresh, for garnish

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

Build a full meal around Keema Matar

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Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

	250 grams	Lamb , minced or beef
	1 cup	Green Pea
	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	Cardamom , green pods
	1 stick	Cinnamon
	—	Salt , to taste
	—	Cilantro , fresh, 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.