Keema Matar
User Reviews
5
Keema Matar
Description
This recipe combines minced lamb with aromatics such as garlic, ginger, and onions, along with chopped tomatoes and a warm spice mix including turmeric, cumin, coriander, black pepper, and Kashmiri chili powder. Whole cloves and black peppercorns contribute depth. Cooking over medium heat with a lid allows the mixture to release and then absorb its own juices, resulting in tender, flavorful mince.
Adding green peas late in the cooking process introduces a pop of sweetness and slight bite, balancing the spicy meat. The final phase involves adding oil and cooking down further until a juicy consistency is achieved without excess liquid. Fresh coriander leaves provide a bright garnish.
Keema Matar pairs well with plain steamed rice or flatbreads. Its rich flavors and tender texture make it a satisfying main dish suitable for dinner. Adjust chili powder to control the heat.
The recipe allows substitutions like tinned tomatoes or varying chili powders according to preference. It freezes well, making it convenient to prepare in advance and reheat for quick meals.
Ingredients
- 1.3 lbs Minced lamb
- 1 ½ cups green peas frozen or fresh
- 1 brown onion chopped, medium size
- 2 cloves garlic minced.
- ½ inch ginger minced.
- ⅓ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon ground black pepper or coarse black pepper
- 1 teaspoon Kashmiri red chili powder see the note, or paprika powder
- 5 cloves
- 7 black peppercorns whole
- 2 tomato chopped, medium size
- ⅓ cup cooking oil
- Coriander leaves optional
Instructions
- In a cooking pot, put the minced meat in, add the chopped onions, garlic and ginger paste, the chopped tomatoes, and all the spices. Mix and stir well. Cook it at medium heat with the lid on. And keep mixing every now and again.
- After a while, you can see that the mixture will have juices released from the meat and the vegetables.
- Then add in your green peas. Stir well again and leave to cook with the lid on. Continue cooking and stirring until all the liquid almost disappears.
- When you find that the water evaporates, but the meat still looks juicy, add in the cooking oil and stir well.
- Put the lid back and cook further for about 10 minutes. Take care not to let the meat get too dry. If it looks too dry, you can add a little bit of water.
- Your Pakistani lamb keema matar should be ready when you can see the oil kind of mixed well and the minced meat looks juicy and yummy.
- Put the keema in a serving bowl. Garnish the dish with chopped coriander leaves.
- Enjoy!
Notes
- Adjust the type and quantity of chili powder to your desired heat level using red chili, cayenne, or paprika powder.
- Tinned tomatoes can replace fresh ones; 3-4 tablespoons suffice for this dish.
- Choose rapeseed or sunflower oil, or other cooking oils you prefer for curry dishes.
- This keema dish freezes well; make in bulk and store portions for busy days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 390kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 85mg | 28% |
| Sodium | 75mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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