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Keema Matar Keema Matar

Keema Matar

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This quick and easy dish is perfect for a meal in a hurry that is packed with flavour, created by Shilpa Razniewska.

Preparation: 10 mins 
Cooking: 15 mins
  • 1/2 kilo minced lamb
  • 1 cup or 150 grams approx green peas (fresh or frozen)
  • 1/2 cup ghee or sunflower oil
  • 2 tsp cumin seeds
  • 4 whole cloves
  • 1 small piece of cinnamon stick
  • 4 whole peppercorns
  • 1 Black cardamom (seeds only - optional)
  • 2 Bay leaves
  • 2 large onion finely chopped
  • 1 tbsp ginger and garlic paste
  • 2 cups tomatoes chopped or 4 large vine tomatoes chopped
  • Sea salt as per taste
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tbsp coriander leaves chopped for garnish
  • Heat the ghee or oil on medium high flame in a heavy-based pan or a non stick pan, add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves. Fry for a few mins when the seeds start to splutter, add the ginger and garlic paste and onions, and continue to fry till the oil separates, for about 3 to 4 mins, do not burn.
  • Add the chopped tomatoes, coriander powder, turmeric and chilli powder and salt. Continue to fry till fat separates,
  • Now increase heat to high and add the mince and the peas. Continue to fry for about 4 to 5 mins until the mince looks cooked (brown), then lower heat and sauté till cooked and fat separates once again.
  • Serve warm and garnished with chopped coriander leaves.

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