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Keema Matar

Classic Keema Matar Recipe

This is my all time favourite curry and then one I make more than any other. This authentic one-pot keema curry recipe is easy to make, and provides the most tasty curry! With my delicious keema curry recipe, you're definitely in for a treat.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 400 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

As with pretty much all curries, Keema Peas gets better if made a day or two before you eat it.  Once it's cooled, store in the fridge and then reheat later.

Nutrition

Calories: 400kcal
Keyword Lamb, Beef, Keema, Mince, Peas, Mater
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