Pakistani lamb keema matar: lamb minced meat with green peas

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What is keema matar? 

Keema matar is a type of Pakistani/ Indian curry dish that is made with minced meat and green peas. In Urdu/ Hindi, keema literally means minced meat, and matar means green peas. 

And this curry dish (curry is 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. 


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Pakistani lamb keema matar

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.

Pakistani lamb keema matar recipe

Although I use lamb minced meat for this recipe, you can always use beef if you prefer. But I won’t use chicken minced meat though. Well, technically you can use chicken too, just change sweetcorn kernels instead of green peas. Because they go well with chicken meat, just like the green peas go better with red meat.

However, it’s up to your personal preference. 

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 again, it’s your personal choice 😉.

Lamb minced meat with green peas curry - the Pakistani way

Pakistani lamb keema matar

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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.

Ingredients

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

Instructions

  1. Peel and chop the onion. 
  2. Peel the garlic and ginger, then grind them into a paste. Alternatively, you can chop them as fine as possible. 
  3. Chop the tomatoes.
  4. 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.
  5. Cook the meat at medium heat with the lid on. And keep stirring every now and again.
  6. After a while, you can see that the mixture will have juices released from the meat and the vegetables. 
  7. Then add in your green peas. Stir well again and leave to cook with the lid on.
  8. Continue cooking and stirring until all the liquid almost all disappears.
  9. When you find that the water evaporates but the meat still looks juicy, add in the cooking oil and stir well.
  10. 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.
  11. 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.
  12. Put the keema in a serving bowl. Garnish the dish with chopped coriander leaves.
  13. Enjoy!

Notes

  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
Yield 8 Serving Size 1 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.

Related posts

If you enjoyed this recipe, feel free to share it and pin it on your Pinterest. And don’t forget to check my other recipes that you’ll equally love.

Thank you, and all the best.


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