🍛 Keema matar

Name: Keema matar
Total time: 45 min
Yield: 4
Cuisine: India · Pakistan
Ingredients: 500 g minced lamb; 200 g green peas; 2 onions, finely chopped; 3 tomatoes, chopped; 1 tbsp ginger-garlic paste; 1½ tsp garam masala, ½ tsp turmeric; 1–2 green chilies, slit; 2 tbsp oil, salt, fresh coriander

Origin: India · Pakistan

480kcal

per serving · 300 g

160kcal

per 100 g

39 gProtein13 g / 100 g

27 gFat9 g / 100 g

18 gCarbs6 g / 100 g

Keema matar is a North Indian and Pakistani curry of minced lamb cooked with green peas in a thick, spiced tomato and onion base. Garam masala and green chili give it warmth, and the peas add sweetness and colour. It is fairly dry rather than soupy and is served with rice or flatbread, often garnished with fresh coriander.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein13 g protein per 100 g — 32% of the calories

Not vegetarianbecause of: ground lamb

Not veganbecause of: ground lamb

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ground lambpeasoniontomatogaram masalachili pepper

Recipe

4 servings45 min

Ingredients

500 g minced lamb
200 g green peas
2 onions, finely chopped
3 tomatoes, chopped
1 tbsp ginger-garlic paste
1½ tsp garam masala, ½ tsp turmeric
1–2 green chilies, slit
2 tbsp oil, salt, fresh coriander

Method

Fry the onions in oil until golden, then add the ginger-garlic paste and chilies for 1 minute.
Add the minced lamb and cook, breaking it up, until browned.
Stir in the tomatoes, turmeric, garam masala and salt; cook until the oil separates, about 10 minutes.
Add the peas and a splash of water, cover and simmer for 10 minutes. Finish with coriander.

How to make it lighter

Use lean minced lamb and pour off any fat after browning.
Cook with 1 tbsp oil instead of 2 — 1 tbsp is about 120 kcal.
Add extra peas or diced vegetables and serve with a modest portion of rice.

History

Keema, meaning minced meat, is a long-standing part of Mughal-influenced cooking in North India and Pakistan, and pairing it with seasonal peas is a common home-style variation. Today keema matar is everyday family food across the region and on Indian restaurant menus worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →