Keema Matar: Minced Meat Curry With Green Peas

Keema matar - lamb minced meat with green peas

Keema Matar

Keema Matar literally means ground meat/ minced meat curry with green peas. It is one of the traditional curries in Indian/ Pakistani households.

The savoury meat cooked in well-balanced spices makes a good combo with the green peas that offer sweetness to the dish. 

A bowl of keema matar - minced meat with green peas curry

Although the dish is often served with roti/ chapati or naan bread, it is also a popular dish to enjoy with plain Basmati rice

And it is the dish that offers delicious comfort that is surprisingly easy and quick to make. No surprise if this is like a must-have recipe for most Pakistani families. And every household will have their own version of keema matar.

The recipe I’m sharing with you here roots in the one I learned from my sister-in-law. With a little tweak that I made to adjust the chilli heat so that the dish will be ok for our little ones in the family. 

The way to enjoy Keema Matar

You can enjoy this lamb keema matar with plain white Basmati rice. But it’s equally lovely to have it with chapati, pitta bread, or naan bread. So, it’s your personal choice.

A bowl of lamb keema matar - Pakistani lamb minced meat with green peas curry

In my household, we sometimes have the following menu when I cook this minced meat curry with green peas. And other times, we would just have it with one vegetable curry.

What you need to make it

You will need ground meat (minced meat), green peas, onion, ginger, garlic, spices, tomatoes and cooking oil. 

There are 7 spices you need for this recipe, and they are turmeric powder, ground cumin, ground coriander, ground/ coarse black pepper, Kashmiri chilli powder, cloves, and whole black peppercorns. 

There are so many types of chilli powder with different levels of heat. So you may want to put in the chilli as much as you personally like.

If you use Kashmiri chilli powder for this recipe, your Lamb Keema Matar will be moderately spicy. Just a tingling heat to entertain your appetite. 

bowls of spices

And when you make this dish for the whole family including your little ones, you may want to use Paprika powder so your curry will taste mild. 

When it comes to the meat, you can choose any type of red meat. Lamb, beef or even chicken. Because keema literally means ground meat/ minced meat. 

But in this recipe, I used lamb keema. 

As for the tomatoes, you can use either fresh tomatoes or tinned tomatoes. When you use the latter one, you will only need 3-4 tablespoons of tinned tomatoes for this recipe.

How to make minced meat curry with green peas

This recipe is one easy curry recipe that you will like. Because it is like a one-pot cooking style.

Firstly, you put all ingredients in a cooking pot/ pan except the green peas and the oil. Give it a good stir and put the lid on. Cook it at medium-high heat until the meat is cooked and the liquid is almost gone completely. Take care to keep an eye on it and stir it every now and again. 

lamb minced meat with chopped onions and spices
1. Put the minced meat, onion, and spices in a cooking pot
adding chopped tomatoes in lamb minced meat
2. Add the tomatoes in

Secondly, put the green peas in the cooked meat, stir well and continue cooking with the lid on. This time you can turn the heat down.

cooked minced meat
3. Cooked minced meat
green peas in minced meat
4. Add the green peas into minced meat

Lastly, add the cooking oil in your minced meat and green peas curry. Give it a good stir and cook further for about 10 minutes until the oil separates from the gravy.

adding oil in the minced meat and green peas
5. Add oil in the minced meat and green peas
Pakistani style lamb minced meat with green peas curry
6. Ready cooked lamb keema matar

Top tips to make the best Keema Matar

  • Choose the meat with a little bit of fat. If you choose lamb, shoulder or leg of lamb is the best option. If you use beef, chuck beef is good to choose. 
  • Cook the keema with spices until all the meat juice evaporates before adding the oil. You can quicken the process by cooking it at moderately high heat.
  • Try to break and mash the tomatoes as you cook the keema. Or, you can blend it first in a blender before adding it to the meat. 

Storing matter

You can cook your keema matar in bulk and keep it in the fridge/ refrigerator for upto 4-5 days. And you can also freeze it for upto 2 months. 

Take it out and leave it in the fridge overnight before you want to eat your frozen curry. And make sure you reheat it until it is piping hot. Consume it within 3 days. Once it has thawed, do not refreeze it. 

More curry recipes to try at home

If you enjoyed this Keema Matar recipe, feel free to share it and pin it on your Pinterest. 

And don’t forget to check my other meat curry recipes that you may like.

Last but not least, please follow me on Facebook, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen. 

Take care and all the best.

Yield: 8

Pakistani lamb keema matar

Lamb minced meat with green peas curry - the Pakistani way

This curry dish is so flavoursome but so easy to cook. You can use lamb minced meat or beef minced meat. Either way will give you a tasty meal. Enjoy this Pakistani lamb keema matar with plain Basmati rice, or with pitta bread, chapati bread, or naan bread. I promise your family will love this dish.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 600 gr/ 21.16 oz Lamb minced meat.
  • 1 ½ cups Green peas (frozen or fresh)
  • 1 medium-size Brown onion, chopped.
  • 2 cloves Garlic, minced.
  • ½ inch Ginger, minced.
  • ⅓ tsp Turmeric powder.
  • 1 tsp Ground cumin.
  • 1 tsp Ground coriander.
  • ½ tsp Ground/ coarse black pepper.
  • 1 tsp Kashmiri chilli powder or Paprika powder (see the note).
  • 5 Cloves
  • 7 Whole black peppercorns
  • 2 medium size Tomatoes, chopped
  • ⅓ cup Cooking


  1. In a cooking pot, put the minced meat in, add the chopped onions, garlic and ginger paste, the chopped tomatoes, and all the spices. Mix and stir well. Cook it at medium heat with the lid on. And keep mixing every now and again.
  2. After a while, you can see that the mixture will have juices released from the meat and the vegetables. 
  3. Then add in your green peas. Stir well again and leave to cook with the lid on. Continue cooking and stirring until all the liquid almost all disappears.
  4. When you find that the water evaporates, but the meat still looks juicy, add in the cooking oil and stir well.
  5. Put the lid back and cook further for about 10 minutes. Take care not to let the meat get too dry. If it looks too dry, you can add a little bit of water.
  6. Your Pakistani lamb keema matar should be ready when you can see the oil kind of mixed well and the minced meat looks juicy and yummy.
  7. Put the keema in a serving bowl. Garnish the dish with chopped coriander leaves.
  8. Enjoy!


  1. If you’re a chilli lover (like me ?), you can substitute the paprika powder with chilli powder. Or you can mix both chilli and paprika by adding ½ teaspoon of each spice respectively. Just remember that every chilli powder has its own different heat level, so you’d want to put as much chilli according to your preference. 
  2. You can use tinned tomatoes instead of the fresh ones. 3-4 tablespoons of tinned tomatoes are more than enough for this recipe. 
  3. I personally use rapeseed oil of sunflower oil for my curry dishes. So you can use whichever oil that you like. 
  4. This dish freezes well. I often make it in bulk and store it in my freezer. They’re such a keeper when things are too hectic for me to cook.

Nutrition Information



Serving Size


Amount Per Serving Calories 390Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 85mgSodium 75mgCarbohydrates 10gFiber 3gSugar 3gProtein 25g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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