Keema Matar

Classic Keema Matar Recipe

I’m guessing some of you won’t have seen a Keema Matar Recipe or even heard of it…

I have to say that this is my all time favourite curry recipe.  Given the choice about what to make, then I love a Keep Mater – It’s the one I will always go for.

What is Keema Matar?

Keema Matar Recipe

Keema Matar Recipe

A Keema Matar is a relatively dry curry that typically uses minced or ground lamb or beef with spices and peas.

Although this recipe is made with keema, which is typically lamb mince (ground lamb), it can be equally made with beef mince, quorn or soya mince.

In fact, truth be known, I also quite enjoy the quorn version, although I tend to prefer it with lamb as it seems to have more richness / flavour.

The dish is perfect when eaten with roti or rice, although in my opinion the pairing of keema with a chapatti is second to none.

Keema Matar Origins

Keema Matar tends to be a staple curry for many Bengali or Pakistani families and has become a firm favourite for many.

It’s origins seem to date back to the early times of the Mughal Empire where it was a favoured dish.

As I write this, it’s not that common on restaurant or takeaway menus which is a bit of a shame as it’s a fantastic curry.  Full of flavour and spice.  And the sweetness of the peas works really well with the lamb to beef.

I first encountered this dish whilst at school – I was invited for tea (dinner) at a friend’s house (Hi Tak), and his dad used to cook a huge pan of Keema Matar more or less every week and that’s what we were having that day.

It was an instant hit for me and every time I was invited to their house I hoped we would be having Keema Matar again.

Or if not that, then my 2nd favourite – Keema Aloo…

Keema Matar

Classic Keema Matar Recipe

This is my all time favourite curry and then one I make more than any other
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 people
Calories 400 kcal


  • 500 g Lamb mince
  • 5 tbsp vegetable oil
  • 400 g tin chopped tomatoes tinned and blended to be smooth paste
  • 1.5 medium onions
  • 200 ml water
  • 1 tsp salt
  • 200 g frozen peas Petit Pois are best
  • 3-6 garlic cloves peeled and made into a paste with the ginger and chillis
  • 2 cm cube of ginger peeled and made into a paste with the garlic and chillis
  • 2-4 green finger chillis made into a paste with the garlic and ginger
  • 1 handful chopped coriander (cilantro)

Keema Matar Spices

  • 1-2 cinnamon sticks
  • 4 pods black cardamon shell removed and seeds crushed
  • 1.5 tsp ground turmeric
  • 1-3 tsp hot chilli powder adjust to taste
  • 1.5 tsp ground cumin
  • 1.5 tsp garam masala


  • Blend the garlic, ginger and green finger chillis until smooth
  • Add the oil to a pan and heat
  • Once the oil is hot add the cinnamon sticks and the crushed cardamon seeds and fry for a minute
  • Add the onions to the pan and cook until golden browned almost caramelised. This should take 5-7 minutes
  • Add the ginger / garlic / chilli paste to the pan and cook for a minute or so
  • Add the blended tomatoes
  • Add the turmeric chilli powder, cumin and the salt and approx 100ml of the water
  • Cook for 8-10 minutes being careful not to let it dry out
  • Add the mince and the rest of the water. Break the mince apart to help it cook
  • Bring the pan to the boil and once boiling, simmer for at least 20 minutes but ideally for an hour
  • Add the peas and bring back to the boil again and then simmer for another 3 - 4 minutes
  • Add the garam masala and stir through
  • Garnish with the chopped coriander and serve

What is Keema?

Keema is ground or minced lamb or beef.

Take a look at some of my other Curry Recipes

My Chicken Pasanda recipe is sure to be a family favourite and my spicy mint raita recipe is a great accompaniment for any curry.

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