Keema Matar (Indian Spiced Minced Meat and Pea Curry)
Keema matar is a North Indian curry of seasoned minced meat and green peas cooked down into a thick, almost dry gravy. Onions are fried until deep golden to form the sweet, caramelized base, followed by garlic and ginger that release their sharpness into the oil. Ground lamb or beef is added next and stirred continuously to break up clumps, then layered with turmeric, cumin, garam masala, and chili powder. Diced tomatoes provide acidity and moisture, allowing the spices to meld without burning. Green peas go in near the end, contributing small bursts of sweetness and a pop of color. Because the finished dish is relatively dry, it clings well to flatbreads like naan or chapati and also works as a topping over steamed rice. The entire preparation takes under forty-five minutes with minimal knife work, making it one of the more accessible Indian curries for weeknight cooking.
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Instructions
- 1
Finely chop onion and cook until golden brown.
- 2
Add garlic and ginger, then cook ground meat while breaking it up.
- 3
Add turmeric, cumin, and garam masala to coat the meat evenly.
- 4
Add chopped tomato and peas, then simmer on medium heat.
- 5
Finish when the mixture thickens and excess moisture evaporates.
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