Keema Matar

A classic North Indian dish of spiced minced lamb and sweet green peas, simmered with tomatoes and garam masala.

TIME BREAKDOWN
Prep: 15 min
Cook: 45 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 600g lamb mince
  • 3 tbsp ghee or vegetable oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 5cm cinnamon stick
  • 4 cloves
  • 2 onions, finely chopped
  • 1 tbsp fresh root ginger and garlic paste
  • 2 green chillies, finely chopped
  • 3 tomatoes, chopped
  • 1/2 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp Kashmiri chilli powder
  • 1 1/2 tsp salt
  • 100g natural yoghurt, whisked
  • 150ml water
  • 150g frozen peas
  • 1 1/2 tsp garam masala
  • 3 tbsp chopped fresh coriander

Method

  1. Heat the ghee in a heavy pan over a medium heat. Add the cumin seeds, bay leaf, cinnamon and cloves and cook for 30 seconds.

  2. Add the onions and cook for 10 minutes until golden. Stir in the ginger and garlic paste and green chillies for 2 minutes.

  3. Add the tomatoes, turmeric, coriander, cumin, chilli powder and salt and cook for 6 minutes until soft and oily.

  4. Add the mince and break it up with a wooden spoon. Fry for 10 minutes until browned, then stir in the yoghurt a spoonful at a time.

  5. Add the water, cover and cook on a low heat for 15 minutes. Stir in the peas and cook uncovered for 5 minutes until the peas are tender and the mixture is fairly dry.

  6. Stir in the garam masala and fresh coriander. Serve with chapatis, naan or rice.