Keema Matar

Name: Keema Matar
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 500 g minced lamb; 150 g green peas; 2 onions; 2 tomatoes; 1 tbsp ginger-garlic paste; 1 tsp garam masala; 3 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Keema Matar is a beloved dish in Indian households, particularly in Mumbai and Delhi where it graces tables for both everyday meals and special occasions. The recipe passed through generations, it is a staple that reflects the heart of home cooking — simple yet rich, with a focus on generous use of ingredients. Each family has its own version, but the essence remains the same: a satisfying blend of minced lamb and peas that brings warmth to the table.

The dish is a harmonious blend of tender minced lamb and sweet green peas, enveloped in a fragrant mix of onions, tomatoes, and garam masala. The texture is both hearty and comforting, with each bite offering a burst of flavor from the ginger-garlic paste and a subtle kick from the spices. Salt is added by instinct, balancing the richness of the lamb, making Keema Matar a deeply flavorful dish meant to be shared and savored.

Ingredients

500 gminced lamb
150 ggreen peas
2onions
2tomatoes
1 tbspginger-garlic paste
1 tspgaram masala
3 tbspoil
to tastefine sea salt

Method

Begin by finely chopping 2 onions and 2 tomatoes. Set them aside separately as they will be used at different stages of cooking. This preparation will help you manage the cooking process smoothly without rushing.
In a large, heavy-bottomed pan, heat 3 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the chopped onions. Stir occasionally and cook until the onions turn golden brown, which will take about 7-10 minutes. This caramelization adds depth to the dish.
Add 1 tablespoon of ginger-garlic paste to the browned onions. Stir continuously for 1-2 minutes until the raw smell of ginger and garlic disappears, and the mixture becomes fragrant. This step is crucial for building the base flavor of the dish.
Add the 500 g of minced lamb to the pan. Season the meat with a generous pinch of fine sea salt and 1 teaspoon of garam masala. Stir well to combine, ensuring the spices are evenly distributed. Cook the meat, stirring occasionally, until it browns and develops a deep color, which enhances the flavor.
Once the lamb is browned, add the chopped tomatoes to the pan. Stir to combine and allow the tomatoes to cook down, releasing their juices and softening. This should take about 5-7 minutes, and the mixture will start to look saucy.
Add 150 g of green peas to the pan. Stir them into the mixture and reduce the heat to low. Cover the pan with a lid and let it simmer for about 15 minutes, stirring occasionally. The peas should become tender, and the flavors will meld together beautifully.
After simmering, taste the dish and adjust the salt if necessary. The keema should be moist but not watery, with a rich, savory aroma. Serve the Keema Matar hot, accompanied by rice, bread, or a fresh salad for a complete meal.