Lamb Keema Matar: lamb minced meat with green peas curry

/ / / Lamb Keema Matar: lamb minced meat with green peas curry
Keema matar - lamb minced meat with green peas

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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. 

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

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.

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

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.

Main ingredients

Minced meat

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 ?.

Green peas

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.


bowls of spices

We only need turmeric powder, ground cumin, ground coriander, ground/ coarse black pepper, paprika powder or Kashmiri chilli powder, cloves, and whole black peppercorns. 

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.

Cooking oil

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. 

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

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.

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

Related posts

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.

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Thank you, 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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