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Indian · Punjabi

Keema matar

Non-vegetarian

कीमा मटर · keema matar

Minced lamb cooked down with onions, tomato, ginger, garlic and garam masala, with green peas stirred through. A quick, homely mince curry.

Keema matar is an Indian curry, ready in about 45 minutes and made with ground lamb and green peas. It serves 4 and is rated easy to cook.

Start cooking
Close-up of a savory dish with minced meat and peas, ideal for culinary themes.
Photo: Pure Punjabi / Pexels · Pexels License
Prep
10 min
Cook
35 min
Total
45 min
Serves
4
Level
Easy
Calories
497

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oil, add cumin (opens in a new tab) and cinnamon (opens in a new tab), then fry the onions (opens in a new tab) until golden brown.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add ginger, garlic (opens in a new tab) and chilli for a minute, then the mince. Break it up and fry on high heat until no pink remains and the moisture evaporates.

    • 8 min
    • high heat

    Food safety: Cook mince until no pink remains.

  3. Step 3

    Add the tomatoes (opens in a new tab), turmeric (opens in a new tab), chilli, coriander and salt (and yogurt (opens in a new tab), if using). Cook until the tomatoes break down and the oil separates.

    • 8 min
    • medium heat

  4. Step 4

    Add the peas (opens in a new tab) and water, cover and simmer until the peas are tender and the mince is moist but not wet. Finish with garam masala (opens in a new tab) and coriander.

    • 8 min
    • medium-low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
North India, India · Commonly attributedEaten across India and Pakistan.Also popular in Pakistan, United KingdomMore food from India
Dish
Lunch · Dinner · Curries · Main courses
Cooking method
Sautéed, Simmered
Taste
savoury, spicy (chilli heat), aromatic / warmly spiced, rich
Diet
No gluten ingredients · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious
Without the optional extras: Dairy-freeWith the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Pescatarian, Flexitarian-friendlyWorked out from the ingredients. How labels work
Good for
Everyday · One-pan · Freezer-friendly · Meal-prep friendly
Cook more with
Ground lamb · Green peas · Cumin · Cinnamon · Onion · Fresh ginger
Techniques
Sautéing · Simmering · Bhunao

Allergens

  • Contains, can be adapted: Milkfrom yogurt

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

497 kcal per serving

Estimated

1 serving ≈ 332 g · recipe makes 4

Where the energy comes from

  • Protein 20%
  • Carbohydrate 14%
  • Fat 66%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy497 kcal150 kcal
Protein24.7 g7.4 g
Carbohydrate17.4 g5.2 g
Net carbohydrate12.5 g3.8 g
Sugars6.2 g1.9 g
Added sugars0 g0 g
Fibre4.9 g1.5 g
Fat36.9 g11.1 g
Saturated fat13.4 g4 g
Trans fat——
Cholesterol91 mg27 mg
Sodium706 mg213 mg
Salt equivalent1.8 g0.5 g
Vitamins & minerals per serving
Potassium
656 mg
Calcium
84 mg
Iron
3.9 mg
Magnesium
61 mg
Vitamin A (RAE)
78 µg
Vitamin C
29 mg
Vitamin D
0.1 µg
Vitamin B12
2.9 µg
Folate (DFE)
65 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: yogurt.
  • Garam masala: Curry powder (FDC 170924) used as a stand-in; both are ground blends of similar dried spices used in teaspoon amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use mince with some fat (about 15%) — very lean mince turns dry.

Common mistakes

  • Crowding the pan with mince before the onions are golden — it stews in its juices instead of frying.

Serve with

  • Serve with roti or paratha, or stuff into toasted pav rolls.

Storage

  • Keeps 3 days refrigerated or 3 months frozen.

Reheating

  • Reheat until piping hot throughout.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3, 4

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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