Keema matar is a delicious dinner party dish that can easily be prepared at home with simple ingredients. Pair this mutton keema recipe with fresh garlic naan or boiled basmati rice for a wholesome meal.

This mutton keema curry is a delicious blend of minced meat and peas in a thick masala gravy of aromatic cumin seeds and an array of powdered spices for a delectable curry meal. The perfect dish for curry night!

I absolutely love keema curries. Whether it’s a simple keema curry or an aloo keema, or any type of minced meat curry.

I usually use mutton or lamb mince for this keema recipe. However, you could use chicken mince if that’s what you prefer. It’s up to personal preference and what you prefer eating yourself. Chicken mince does take less time to cook, so be sure to adjust cooking times accordingly.

You can tweak this recipe to give many different variations. You could add some potatoes along with the peas. Another idea is to add one of my all-time favourite vegetables, bell peppers! I’d add bell peppers to everything if I could. I even made a capsicum curry recipe dedicated to my love for this vegetable. It’s delicious.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Aloo Keema
• Keema Pulao
• Keema Samosa
• Red Lentil Curry
• Chicken Masala

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Keema Matar

by Nabeela Kauser

This Indian-style minced meat curry is made with ground lamb and peas. An easy, one pot keema curry recipe that’s packed with flavour and deliciousness. Perfect served with chapatti!

5 from 19 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine Indian

Servings 4

Calories 522 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Minced Meat
• ▢ 50 ml Olive Oil
• ▢ 1 tsp Cumin Seeds Jeera
• ▢ 1 tsp Ginger Paste
• ▢ 3 Garlic chopped
• ▢ 2 Onions
• ▢ 3 Tomatoes
• ▢ 2 Bullet Chillies
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli powder
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp cumin powder
• ▢ 200 ml Water
• ▢ 200 g Peas Frozen
• ▢ Coriander

Instructions

• Heat the olive oil in a pan on medium heat until hot
• Add the cumin seeds and sauté for 1-2 minutes
• Add the ginger paste and chopped garlic cloves then sauté for a further 1-2 minutes
• Add the finely diced onions and cook for 3-4 minutes on medium heat until softened
• As the onions are cooking chop the tomatoes then add into pan and cook for 4-5 minutes
• Add the salt, chilli powder, turmeric powder, coriander powder and cumin powder then cook the spices for 2-3 minutes – you may need to add a few tablespoons of water to prevent the spices from burning and to allow the spices to release their colour
• Add the mince and break apart then cook for 6-8 minutes on medium heat
• Add the water and cover then cook for 20 minutes on medium heat
• Add the frozen peas then cook for 6-8 minutes
• Add the finely sliced bullet chillies and chopped coriander
• Serve immediately with fresh garlic naan and enjoy!

Video

Nutrition

Calories: 522kcalCarbohydrates: 21gProtein: 27gFat: 37gSaturated Fat: 11gTrans Fat: 2gCholesterol: 89mgSodium: 690mgPotassium: 924mgFiber: 7gSugar: 9gVitamin A: 1601IUVitamin C: 86mgVitamin D: 0.1µgCalcium: 85mgIron: 5mg

Keyword Curry, Keema, Minced Meat, Spicy

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!