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Keema mattar (Mince and pea curry) recipe

Keema mattar (Mince and pea curry) recipe


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  • Recipes
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  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry

Need a curry in a hurry? This keema, or mince curry, is super quick and easy to make. Serve with basmati rice or naan bread.

14 people made this

IngredientsServes: 4

  • 2 tablespoons vegetable oil
  • 2 tomatoes, finely chopped
  • 1 onion, finely chopped
  • 5cm piece root ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 450g minced chicken
  • 1 tablespoon garam masala
  • 2 teaspoons ground coriander
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon turmeric
  • 2 cardamom pods
  • 2 whole cloves
  • 1 stick cinnamon
  • 1 bay leaf
  • 2 tablespoons yoghurt
  • 150g frozen garden peas
  • salt to taste
  • fresh coriander, to garnish

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Heat the oil in a large frying pan. Add the tomatoes, onion, ginger, garlic and cumin and cook and stir for a few minutes.
  2. Add the minced chicken and break apart, cooking for 2 minutes. Add garam masala, coriander, chilli powder, turmeric, cardamom, cloves, cinnamon, bay leaf and salt to taste. Stir in yoghurt and peas.
  3. Cover and simmer for 15 minutes, stirring occasionally. If the mixture ever looks too dry, add a bit of hot water as needed.
  4. Garnish with coriander leaves and serve.

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Reviews in English (1)


Recipe: Delicious Keema Mattar

Keema Mattar. High Quality Mattresses, Bed Frames & Pillows at the Best Prices. Save on Your Order When You Purchase Directly from Keetsa. Ingredients of Keema Matar Recipe: A delicious blend of minced meat and peas sauteed in a thick mixture of stimulating flavors like cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay.

Keema/Kima, as we call it in Bengali, is a staple curry in many Bangladeshi and Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes. You can cook Keema Mattar using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Keema Mattar

  1. You need 2 pounds of Ground Beef (Keema).
  2. It’s 3 of medium Onions (finely chopped).
  3. It’s 5 cloves of Garlic (Lehsan) (peeled & minced).
  4. You need 1 of " piece of Ginger (Adrak) (peeled & minced).
  5. It’s 2 of " piece of Cinnamon Stick (Dal Cheeni.
  6. You need 6 Cloves of (Loung).
  7. It’s 1/4 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste.
  8. It’s of Salt (to taste).
  9. It’s 1 tsp. of Turmeric Powder (Pisi Haldi).
  10. Prepare 1 tbsp. of Cumin Powder (Pisa Zeera).
  11. It’s 1 tbsp. of Coriander Powder (Pisa Dhania).
  12. Prepare 2 tbsp. of Plain Yogurt.
  13. Prepare 3 tbsp. of Tomato Paste.
  14. Prepare 1/2 cup of Clarified Butter (Ghee) or Cooking Oil.

Keema Matar — Ethan The Indian ground meat dish everyone should know how to make. Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals. Keema matar or matar keema (or matar qeema) is a traditional Pakistani curry made with ground mince and peas in a dry style gravy. Where does keema matar come from?

Keema Mattar step by step

  1. In a pot heat the clarified butter or oil..
  2. When it gets hot add in the onions and saute well to golden brown..
  3. Add in all spices and stir well.
  4. Add tomato paste and yogurt, stir and saute on medium heat for about 10 minutes (you may add a little water in between to prevent spices from burning.).
  5. Add in the ground beef mix well.
  6. Add 1 cup of water, mix and bring to a boil..
  7. One it boils lower the heat and simmer on low heat for about 45 minutes or until beef is cooked..
  8. When ground beef is well done add in the peas mix and simmer to heat throughly..

This Pakistani and Indian-style Keema Matar (Ground Beef and Peas Curry) is an easy, one-pot keema recipe that's deeply flavorful with no whole spices used. This recipe also includes tips on how to make Keema curry with ground chicken. Keema curry (keema matar) is a delicious Indian/Pakistani ground meat and pea curry. Easy to make, and with plenty of flavor, it's a great meal for any night of the week. It's also perfect for meal prep.


Recipe Summary

  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon curry powder
  • 3 cloves garlic, minced
  • 1 (1 inch) piece fresh ginger, peeled and grated
  • 2 bay leaves
  • 1 (16 ounce) can diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 pound ground beef
  • 2 cups frozen peas

Melt ghee in a large skillet over medium-high heat. Add cumin seeds stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.

Pour tomatoes into the skillet stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt stir thoroughly. Add beef cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.

Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.


  • Using lamb mince makes a nice change to beef. You could also try minced turkey.
  • If you like things hot then add 1 chopped fresh red chilli with the onion and garlic and use a hot curry paste like madras.
  • Make it vegetarian by using soy mince.

Leftover Keema can be frozen, so why not make a double batch and freeze half? Place the cooled keema in a freezer safe container and freeze for up to 3 months. Defrost in the fridge and then reheat in the microwave until piping hot.

Keema essentially translates to minced meat in Urdu, although the word 'keema' is in fact Turkish in origin. Traditionally mutton was used, but in the UK minced lamb or beef is more usual.

Rice and naan bread are the usual accompaniment to keema. The keema mix can also be used to fill samosa's and Indian bread (e.g. keema paratha).


Soya keema matar

Take a cup of hot water and soak the soya granules for 10 mintues. After 10 mintues, sqeeze the soya granules to drain the excess water and keep aside.

Heat 2 tablespoon of oil in a karahi/ pan and add these soya granules. Sauté on medium flame for about 2 mintues&hellip&hellipThis will turn them crunchy from outside but soft inside. Take out the soya granules and keep on a plate.

In the same pan add the remaining oil and heat it. Add the cumin seeds along with bay leaves and let it splutter. Follow it with chopped onions and fry the onions till they start turning brown.

Now add ginger garlic paste and tomatoes and fry till the tomatoes turn soft. Add Cumin powder, Turmeric powder, Red chili powder and meat masala and fry till the masala starts turning oil from sides.

At last add the green peas, soya granules, salt, garma masala, half of chopped coriander leaves (Cooked coriander will enhance the taste) and 1 cup of water and mix. Let the gravy simmer on low flame for about 10 mintues.

Check the seasoning and add the Biryani essence. If there is excess water then increase the flame and evaporate the water.

Garnish with remaining coriander leaves and the serve hot.

If you are not using meat masala then increase the Garam Masala powder to 1 teaspoon


Keema Matar (Lamb mince with green peas curry) SP

A simple yet delicious curry made with minced lamb and green peas along with Indian spices, makes this curry standout because of its flavours and aromas. Great dish to entertain guests or simply enjoy with family, a curry loved by all age groups.

I have tried this curry many times before and have always enjoyed it with naan or even basmati rice. What makes this curry different from the rest is that the main ingredient is European minced lamb unlike most curries which have diced pieces.

The flavours are aromatic and intense from spices like cumin, cloves, cinnamon, bay leaf. It is simple to make, doesn’t require any great skills, anyone can make it.

You can even make it ahead and freeze it. You can alter the spices and heat as per your taste, increase the chilli powder if you like a bit more heat, I have kept this recipe mild so that my little boy could also eat, and guess what he absolutely loved it!

Get creative with this curry, you can even serve it on top of sliced crusty bread for a delicious appetizer, it will definitely impress guests at parties, or why not try it wrapped into a lettuce or a wrap for a light dinner or light lunch.

All of the spices that I use are all available in any Asian stores all across Ireland, if you love and enjoy cooking authentic Indian meals then I would highly recommend storing all these spices they will last long in the cupboard when stored in an airtight container.

I have used ghee to cook all my Indian recipes. It gives it a more traditional and authentic taste, plus it is healthier to cook with, you can find the recipe for ghee here.

I have teamed up with European Lamb and created this recipe for them to promote cooking with European Lamb. Follow the campaign online at Try Lamb on Facebook/Try Lamb and Instagram/Try lamb or visit www.trylamb.ie for more information.

I hope you enjoy this as much as I did, please let me know if you try this do leave a comment below. Do remember to use my hashtag #soulfulandhealthy

If you liked what you see here, please feel free to share it with family and friends. You can find me on Facebook, Instagram, Twitter and Pinterest

    • 1/2 kilo minced lamb
    • 1 cup or 150 grams approx green peas (fresh or frozen)
    • 1/2 cup ghee or sunflower oil
    • 2 tsp cumin seeds
    • 4 whole cloves
    • 1 small piece of cinnamon stick
    • 4 whole peppercorns
    • 1 Black cardamom (seeds only - optional)
    • 2 Bay leaves
    • 2 large onion finely chopped
    • 1 tbsp ginger and garlic paste
    • 2 cups tomatoes chopped or 4 large vine tomatoes chopped
    • Sea salt as per taste
    • 1 tbsp coriander powder
    • 1/2 tsp turmeric
    • 1/2 tsp chilli powder
    • 1 tbsp coriander leaves chopped for garnish
    Prep Time: Under 30 mins
    Servings: Serves 4 - can be doubled
      • 1/2 kilo minced lamb
      • 1 cup or 150 grams approx green peas (fresh or frozen)
      • 1/2 cup ghee or sunflower oil
      • 2 tsp cumin seeds
      • 4 whole cloves
      • 1 small piece of cinnamon stick
      • 4 whole peppercorns
      • 1 Black cardamom (seeds only - optional)
      • 2 Bay leaves
      • 2 large onion finely chopped
      • 1 tbsp ginger and garlic paste
      • 2 cups tomatoes chopped or 4 large vine tomatoes chopped
      • Sea salt as per taste
      • 1 tbsp coriander powder
      • 1/2 tsp turmeric
      • 1/2 tsp chilli powder
      • 1 tbsp coriander leaves chopped for garnish

      1. Heat the ghee or oil on medium high flame in a heavy-based pan or a non stick pan, add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves. Fry for a few mins until the seeds start to splutter, add the ginger and garlic paste and onions, and continue to fry till the oil separates, for about 3 to 4 mins, do not burn.

      2. Add the chopped tomatoes,coriander powder, turmeric and chilli powder and salt. Continue to fry till fat separates, for about 3 to 4 mins on medium flame.

      3. Now increase heat to high and add the mince and the peas. Continue to fry for about 4 to 5 mins until the mince looks cooked (brown), then lower heat and sauté till cooked and fat separates once again.


      Angela’s lamb keema peas

      Angela's aromatic lamb keema peas recipe is an ideal weekend dish that's simply delicious and easy to cook.

      Ingredients 2 tablespoons vegetable oil 2 large onions, chopped 2 garlic cloves, finely chopped 2 cm piece of fresh ginger, grated 1 tsp cumin seeds, toasted 1 tsp fennel seeds, toasted 1 tsp coriander seeds, toasted 1 tsp turmeric 1 tsp chilli powder 1 tsp ground coriander 1 whole dried red chilli 1x 400g tin chopped tomatoes 500g minced lamb 100g frozen peas 400ml lamb stock Salt and pepper

      To serve: Freshly chopped coriander leaves, natural yoghurt, rice or flatbreads

      Method 1) Heat the oil in a large frying pan and add the onions and cook for 3-4 minutes until softened. Add the garlic, ginger then continue to cook for 2-3 minutes.

      2) Lightly toast the cumin, fennel and coriander seeds in a small frying pan.

      3) Add all of the spices and the dried chilli to the pan with some salt to taste and cook for a further 5-6 minutes.

      4) Add the tinned tomatoes and give it a good stir through.

      5) Add the minced lamb and let it cook for 5-10 minutes, give it a good stir so that it breaks up and mixes into the sauce.

      6) Stir through the frozen peas, add the stock, bring to the boil and let it reduce down for about 20-30 minutes. Remove and discard the red chilli.

      7) Sprinkle with chopped coriander leaves and serve with natural yoghurt or a fresh raita, rice or flatbreads.


      Can I Use Beef?

      Keema just means minced meat so yes, of course! Although I would personally change the spicing a little.

      I have no idea why people accept that you can swap the meat in a curry and not bother to change the spicing.

      I write about this a little in my pork vindaloo and beef vindaloo recipes.

      If I am making this keema with beef mince I scale back the coriander and cumin in the recipe by half.

      Then I increase the fenugreek by 50%.

      This is a similar spicing to the one that I use in my simple beef curry with peas recipe.

      If I am using beef I use ghee rather than oil to approximate the rich mouthfeel that you get from lamb.

      I personally think it gives a much better balance.

      If you are as &ldquopicky&rdquo as me then the cut of meat matters, for lamb I use shoulder. If I were cooking this with beef I would buy some neck and mince that.

      But whatever keema or mince you can find in the shops would work equally well, just avoid the lean stuff. Minced meat needs fat to avoid it having the texture of grated polystyrene!


      Beef Mince Curry with Peas aka Kheema Mattar Masala – Veena Azmanov – indian ground beef recipes

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      2-3 tbsp Cooking oil
      1 Medium onion, sliced
      750g Minced beef, lamb, pork, chicken or quorn
      100g Shemin’s Indian Curry Paste (Mild, Medium, Hot or Chilli-Free)
      3 tbsp Natural yoghurt
      5 tbsp Passata
      250ml Water
      300g Potatoes peeled and cut into 2cm bite sized pieces
      130g Frozen or fresh peas
      Squeeze of lemon

      1. Put the oil in a large saucepan and set over a medium to high heat. Put in the onions and fry until the onions are browned at the edges.

      2. Add the minced meat and fry while breaking up the lumps until the meat loses its redness.

      3. Stir in Shemin’s Indian Curry Paste and cook for approx. 2-3 minutes. Add the yoghurt and passata, and stir until well mixed.

      4. Add the water and potatoes, stir and bring to boil. Cover and lower the heat and cook gently for 25-30 minutes or until the potatoes are nearly cooked. Add the peas and cook gently until the potatoes are tender and the peas are cooked through.


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