Keema Matar

Name: Keema Matar
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 500 g minced beef; 150 g peas; 2 onions; 2 tomatoes; 1 tsp cumin; 3 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Keema Matar, a beloved staple from Karachi's home kitchens, is a dish that transcends the ordinary with its roots deeply embedded in everyday Pakistani life. Cooked in the way that countless home cooks across the city have perfected over generations, this recipe is not about precision but instinct—a generous hand with the fat, salt adjusted by feel, and a table ready for sharing. It's a dish that finds its place in lunch or dinner, embodying the warmth and comfort of a family meal.

The flavor profile of Keema Matar is a harmonious blend of tender minced beef and sweet peas, brought to life with the aromatic depth of cumin and the subtle acidity of tomatoes. The onions, slowly softened in oil, create a rich base that envelops the dish in a comforting embrace. This is not a dish that stands on ceremony; it's about simplicity and satisfaction, inviting everyone around the table to dig in and enjoy its savory, home-cooked charm.

Ingredients

500 gminced beef
150 gpeas
2onions
2tomatoes
1 tspcumin
3 tbspoil
to tastefine sea salt

Method

Start by finely chopping 2 onions and 2 tomatoes. Heat 3 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the onions and sauté until they turn golden brown, stirring frequently to prevent burning.
Add 1 teaspoon of cumin to the pot and stir for about 30 seconds, allowing the spice to release its aroma. Then, add the chopped tomatoes and cook until they break down and form a thick paste, which should take about 5 minutes. This paste will be the flavor base for your Keema Matar.
Season 500 g of minced beef with fine sea salt to taste. Add the seasoned beef to the pot, breaking it up with a wooden spoon. Cook until the beef is browned and each piece has developed a deep color, which indicates that it has caramelized and locked in flavor.
Once the beef is browned, add 150 g of peas to the pot. Stir them into the mixture, ensuring they are evenly distributed. The peas should start to soften and absorb the flavors from the beef and spices.
Reduce the heat to low and cover the pot with a lid. Allow the mixture to braise gently, stirring occasionally, until the beef is tender and the peas are cooked through. This should result in a cohesive dish where the flavors have melded together.
Taste the Keema Matar for salt, adjusting as necessary. The dish should have a balanced flavor with a hint of spice from the cumin. Serve hot with rice, bread, or a fresh salad, ensuring each serving is generous and inviting.