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Lamb Keema Matar
Lamb Keema Matar is a curry dish made with lamb minced meat and green peas. It is one of the traditional curries from Indian/ Pakistani regions.
In Urdu/ Hindi, keema literally means minced meat, and matar means green peas.
And this type of curry dish (curry is also called Salan in Urdu) is one of my boys’ favourites. Especially my elder son. So naturally, I cook this dish quite regularly. At least once in a few weeks.
When I started learning to cook curries, I used to use a ready-made spice mix that you can get from Asian shops. They have an extensive range of choices.
But since we’ve had the boys, I don’t really use the shop-bought spice mix anymore. Because they’re quite spicy and hot. The kids are not keen on the heat. Neither is my husband. Although I’m personally okay with spice and chillies. In fact, the hotter, the better for me ?.
Anyway, so over the years, I’ve tweaked all the curry recipes that I learned from my sister-in-law. I’ve swapped the hot chillies with warm paprika. But I take care with other spices. Because I don’t want to lose “the authentic flavour” that I know from the original dish and similar recipes.
Now, I’m gladly sharing the recipe with you and happy to say that this recipe is acknowledged as having “Pakistani lamb keema matar” taste. And I received this comment from one of my husband’s friends from Pakistan who came to visit us some time ago.
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 ?.
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.
- Lamb keema matar.
- Chicken and peppers curry, or chicken tikka, or chicken kebab patties.
- One vegetable curry such as Aloo Palak or Aubergine curry.
- Green salad.
- Yoghurt chutney.
- Plain Basmati rice, and/ or chapati/ roti, naan bread.
Although I use lamb minced meat for this recipe, you can always use beef if you prefer.
And you can use whichever part of the lamb you like for your minced meat. I personally prefer the shoulder part. Because I find it juicier as it has a bit of fat.
But I understand that some people prefer lean meat and stay away from fat as much as possible. In that case, the leg of lamb is probably the best choice.
However, it’s up to your personal preference.
We just want minced meat ?.
You can use fresh green peas or frozen green peas. It doesn’t matter. I use frozen ones more often than not.
Ideally, you use yellow/ brown onion. But if you can use red onion too. They are both good for the recipe.
Ginger and garlic
These two are a must in almost all of my curries. Just minced them as finely as possible. Try a mincer, so that you can always use fresh ginger garlic without spending too much time pounding them.
A little note about paprika powder. If you love chilli, you can swap paprika powder with chilli powder. I recommend Kashmiri chilli powder because it has a sweet aroma and vibrant colour. It’s my favourite chilli powder.
There are so many types of chilli powder with different levels of heat. So you may want to put 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.
And when you make this dish for the whole family including your little ones, you may want to stick to Paprika powder.
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.
I simply use either sunflower oil or rapeseed oil. And I never use Ghee in my cooking. Though many people suggested that I do. I’m sorry I’m just not keen.
How to make minced meat for a 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.
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.
Thirdly, 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.
Thank you for checking this Pakistani Lamb Keema Matar recipe. I hope you like it. If you enjoyed this recipe, feel free to share it and pin it on your Pinterest.
Before you go, don’t forget to check my other recipes that you’ll equally love.
- Not-too-spicy chicken kebab patties.
- The best Indonesian sweet soy chicken.
- Indonesian vegetable curry with hard-boiled rice: lontong sayur Betawi.
- Gado-gado Jakarta: vegetable salad with peanut sauce from Jakarta.
- Indonesian Mung bean fritters: perkedel kacang Hijau.
- Indonesian sweetcorn fritters: perkedel jagung.
Thank you, and all the best.