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.
Ingredients
- 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 Ground Coriander
- 0.5 tsp Ground Turmeric
- 1 tsp Garam Masala
- 1 tsp Salt adjust to taste
- 200 ml Water
- 2 tbsp Fresh Coriander chopped, for garnish
Instructions
- Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter for a few seconds.
- Add the chopped onions and sauté for 5–6 minutes until golden brown.
- Stir in the ginger garlic paste and green chillies. Cook for 1–2 minutes until fragrant.
- 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.
- Add the minced lamb and stir well to break up any lumps. Cook for 8–10 minutes until browned and the moisture evaporates.
- Pour in water and stir. Cover and simmer on low heat for 10 minutes.
- 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.
- Garnish with chopped fresh coriander and serve hot with roti, naan, or rice.
Nutrition
Calories: 589kcalCarbohydrates: 33gProtein: 32gFat: 37gSaturated Fat: 13gTrans Fat: 2gCholesterol: 91mgSodium: 777mgPotassium: 626mgFibre: 13gSugar: 8gVitamin A: 737IUVitamin C: 16mgCalcium: 63mgIron: 4mg
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