📝 About This Recipe
Keema Matar is a quintessential North Indian and Pakistani comfort dish that marries succulent minced lamb with the vibrant sweetness of garden peas. This recipe features a deeply caramelized onion base and a symphony of warm spices like garam masala and earthy cumin, resulting in a rich, 'dry' curry that is bursting with savory depth. It is a timeless classic, beloved for its rustic texture and the way it perfectly captures the essence of home-cooked Mughal-inspired cuisine.
🥗 Ingredients
The Meat and Main Base
- 500 grams Ground Lamb (Keema) (preferably 20% fat for moisture)
- 1 cup Green Peas (fresh or frozen)
- 2 large Red Onions (very finely chopped)
- 3 tablespoons Ghee or Vegetable Oil (ghee adds a richer flavor)
Aromatics and Spices
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 1 piece Black Cardamom Pod (cracked open)
- 1 piece Bay Leaf (dried)
The Sauce and Seasoning
- 2 medium Tomatoes (finely diced)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality or homemade)
- 3 tablespoons Greek Yogurt (whisked until smooth)
- 1 teaspoon Salt (or to taste)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into thin juliennes)
- 1/2 lemon Lemon Juice (freshly squeezed)
👨🍳 Instructions
-
1
Heat the ghee or oil in a heavy-bottomed pan or kadai over medium heat. Once shimmering, add the cumin seeds, cinnamon stick, black cardamom, and bay leaf. Sauté for 30-40 seconds until the spices are fragrant and the cumin begins to splutter.
-
2
Add the finely chopped onions to the pan. Sauté them on medium heat for about 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is the secret to a rich gravy base.
-
3
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell of the garlic disappears.
-
4
Add the diced tomatoes along with a pinch of salt. Cook for 5-7 minutes, mashing them with the back of your spoon, until they soften and the oil begins to separate from the sides of the masala.
-
5
Lower the heat and add the turmeric, red chili powder, and coriander powder. Stir quickly for 30 seconds to toast the spices without burning them.
-
6
Increase the heat slightly and add the minced lamb. Use your spatula to break up any lumps, stirring constantly for 5-8 minutes until the meat changes color from pink to brown and is well-coated in the masala.
-
7
Turn the heat to low and whisk in the yogurt. Stir continuously to prevent the yogurt from curdling until it is fully incorporated into the meat mixture.
-
8
Add half a cup of warm water and salt. Cover the pan with a tight-fitting lid and simmer on low heat for 15-20 minutes, allowing the lamb to become tender and absorb the flavors.
-
9
Remove the lid and add the green peas. If using fresh peas, cook for 5-7 minutes; if using frozen, 3-4 minutes will suffice. You want them tender but still bright green.
-
10
Once the peas are cooked and most of the water has evaporated (the dish should be moist but not 'soupy'), sprinkle the garam masala and half of the fresh cilantro over the top.
-
11
Stir well and let it sit for 2 minutes on very low heat to allow the flavors to meld. Turn off the heat.
-
12
Finish with a squeeze of fresh lemon juice and garnish with the remaining cilantro and ginger juliennes before serving.
💡 Chef's Tips
For the best texture, ensure you brown the onions deeply; this provides the signature dark color and sweet-savory base. If the lamb releases too much water, increase the heat and sauté uncovered until the liquid reduces and the oil separates. You can substitute minced beef or turkey, but adjust the cooking time as turkey cooks much faster and beef may take longer to tenderize. Always use warm water when adding liquid to the pan to maintain the cooking temperature and keep the meat tender. Freshly grinding your whole spices for the garam masala will elevate this dish from good to restaurant-quality.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Laccha Paratha for a classic experience. Pair with Steamed Basmati Rice or a light Jeera Rice to soak up the flavorful juices. Accompany with a side of chilled Cucumber Raita to balance the warmth of the spices. A simple Kachumber salad (diced onions, tomatoes, and cucumbers with lime) adds a refreshing crunch. Pair with a crisp Lager or a chilled Mango Lassi to complement the rich, savory notes.