Keema Matar (Indian Spiced Minced Meat and Pea Curry)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
There is almost no sauce here, just minced lamb cooked until moist and clumping, to be spooned onto naan or chapati; the peas go in at the very end and still pop when bitten.
Ingredients
Instructions
- 1
Finely dice 1 onion and 2 tomatoes, then mince 4 garlic cloves and 1 tbsp ginger.
Keep 150g green peas ready beside the stove so they can go in quickly near the end.
- 2
Heat a wide pan over medium-high heat and add 500g ground lamb, pressing apart the clumps with a spatula.
When no raw pink remains and fat has rendered into the pan, move the meat to a plate.
- 3
Add the onion to the rendered lamb fat and cook over medium heat for 15 to 20 minutes, stirring often until deep brown.
Add the garlic and ginger for 1 minute, then return the lamb.
- 4
Add 0.5 tsp turmeric powder, 1 tsp ground cumin, and 1 tsp garam masala.
Stir constantly over medium heat for 1 minute so the spices coat the meat evenly without catching on the bottom.
- 5
Add the diced tomatoes and simmer over medium heat for 8 to 10 minutes.
Lower the heat before the bottom dries out and stir often until the tomatoes collapse fully into the meat.
- 6
Stir in 150g green peas and cook for about 5 minutes more.
Turn off the heat when the peas are heated through, little liquid remains, and the meat holds together moistly.
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