Keema Matar

Name: Keema Matar
Total time: 1 h 6 min
Yield: 4 servings
Ingredients: 200 g Yellow onion; 5 clove Garlic; 30 g Ginger; 2 piece Green chilli; 300 g Plum tomatoes; 45 ml Neutral oil; 1 tsp Whole cumin seed; 2 piece Bay leaf; 2 tsp Ground coriander; 1 tsp Ground cumin; 0.5 tsp Ground turmeric; 1 tsp Kashmiri chilli powder; 600 g Minced lamb; 1.5 tsp Salt; 120 ml Water; 200 g Frozen peas; 1 tsp Garam masala; 15 g fresh coriander

1 hr 6 min · 44 min active · makes ~1.6 kg · Medium

Minced lamb cooked with tomatoes, peas, and warm spices including turmeric and Kashmiri chilli for a classic Indian curry.

See more →

Keema Matar

Minced lamb cooked with tomatoes, peas, and warm spices including turmeric and Kashmiri chilli for a classic Indian curry.

See more →

TOTAL TIME

1 hr 6 min

ACTIVE TIME

44 min

QUANTITY

~1.6 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/9

Ingredients

0/18 gathered · 4 servings

200g

5clove

30g

2piece

300g

45ml

1tsp

2piece

2tsp

1tsp

0.5tsp

1tsp

600g

1.5tsp

120ml

200g

1tsp

15g

#	Quantity	Notes	State
1	200g	—	—
2	5clove	—	—
3	30g	—	—
4	2piece	—	—
5	300g	—	—
6	45ml	—	—
7	1tsp	—	—
8	2piece	—	—
9	2tsp	—	—
10	1tsp	—	—
11	0.5tsp	—	—
12	1tsp	—	—
13	600g	—	—
14	1.5tsp	—	—
15	120ml	—	—
16	200g	—	—
17	1tsp	—	—
18	15g	—	—

Tools

9 items

Serveware

1 item

Procedure

34 steps

1 of 34

Peel the onions, halve them through the root and lay them cut-side down on the board.

Yellow onion · 200 g

⏱ 30s

ResultPeeled yellow onion

2 of 34

Finely chop the peeled onion halves into small, even dice.

Peeled yellow onion · step 1

⏱ 1 min

ResultFinely chopped yellow onionused in step 14

3 of 34

Crush each garlic clove under the flat of a knife to loosen the skin, then peel away and discard the skins.

Garlic · 5 clove

⏱ 30s

ResultPeeled garlic cloves

4 of 34

Rock the knife over the peeled cloves repeatedly until you have a fine, even mince.

Peeled garlic cloves · step 3

⏱ 40s

ResultFinely minced garlicused in step 16

5 of 34

Scrape the skin from the ginger with a peeler.

Ginger · 30 g

⏱ 20s

ResultPeeled ginger

6 of 34

Chop the peeled ginger into the finest mince you can manage.

Peeled ginger · step 5

⏱ 40s

ResultFinely chopped gingerused in step 17

7 of 34

Trim and finely chop the green chillies, keeping the seeds in for heat.

Green chilli · 2 piece

⏱ 30s

ResultFinely chopped green chilliused in step 18

8 of 34

Roughly chop the plum tomatoes into irregular chunks about 2 cm across.

Plum tomatoes · 300 g

⏱ 40s

ResultRoughly chopped plum tomatoesused in step 25

9 of 34

Pour the oil into a large heavy-based saucepan.

Neutral oil · 45 ml

⏱ 5s

ResultNeutral oil

10 of 34

Set the pan over a medium-high heat and let the oil shimmer and become visibly hot.

⏱ 1 min 30s

ResultHot oil

11 of 34

Tip the cumin seeds into the hot oil.

Whole cumin seed · 1 tsp

⏱ 5s

ResultHot oil and whole cumin seed

12 of 34

Drop the bay leaves into the oil alongside the cumin seeds.

Bay leaf · 2 piece

⏱ 5s

ResultHot oil and whole cumin seed and bay leaf

13 of 34

Stir and fry the cumin seeds and bay leaves for about 30 seconds until the seeds darken by a shade and smell fragrant.

⏱ 30s

ResultBloomed whole spices

14 of 34

Tip the finely chopped onion into the pan.

Finely chopped yellow onion · step 2

⏱ 5s

ResultFinely chopped yellow onion and bloomed whole spices

15 of 34

Cook the onion over a medium heat, stirring regularly, for about 10 minutes until it is deeply golden and beginning to catch at the edges.

⏱ 10 min

ResultDeeply golden onion

16 of 34

Add the minced garlic to the pan.

Finely minced garlic · step 4

⏱ 5s

ResultDeeply golden onion and finely minced garlic

17 of 34

Add the finely chopped ginger to the pan.

Finely chopped ginger · step 6

⏱ 5s

ResultDeeply golden onion and finely minced garlic and finely chopped ginger

18 of 34

Add the finely chopped green chilli to the pan.

Finely chopped green chilli · step 7

⏱ 5s

ResultDeeply golden onion and finely minced garlic mixture

19 of 34

Stir everything together and fry for 2 minutes until the raw smell of the garlic and ginger has gone.

⏱ 2 min

ResultFragrant onion masala base

20 of 34

Spoon the ground coriander directly into the pan.

Ground coriander · 2 tsp

⏱ 5s

ResultFragrant onion masala base and ground coriander

21 of 34

Add the ground cumin to the pan.

Ground cumin · 1 tsp

⏱ 5s

ResultFragrant onion masala base and ground coriander and ground cumin

22 of 34

Add the ground turmeric to the pan.

Ground turmeric · 0.5 tsp

⏱ 5s

ResultFragrant onion masala base and ground coriander mixture

23 of 34

Add the Kashmiri chilli powder to the pan.

Kashmiri chilli powder · 1 tsp

⏱ 5s

ResultFragrant onion masala base and ground coriander mixture

24 of 34

Stir the ground spices into the onion and fry for 1 minute, scraping the pan constantly so the spices do not scorch.

⏱ 1 min

ResultBloomed spiced masala

25 of 34

Add the roughly chopped tomatoes to the pan.

Roughly chopped plum tomatoes · step 8

⏱ 5s

ResultRoughly chopped plum tomatoes and bloomed spiced masala

26 of 34

Stir well, then cook over a medium heat for about 8 minutes, pressing the tomatoes against the pan wall occasionally, until they have collapsed and the oil begins to separate around the edges of the masala.

⏱ 8 min

ResultThick tomato masala

27 of 34

Add the lamb mince to the pan, breaking up any clumps with a spoon as you add it.

Minced lamb · 600 g

⏱ 10s

ResultThick tomato masala and minced lamb

28 of 34

Season the mince with the salt.

Salt · 1.5 tsp

⏱ 5s

ResultThick tomato masala and minced lamb and salt

29 of 34

Stir and break up the mince continuously over a high heat for about 10 minutes, working out every lump, until the meat is fully browned and dry-looking with no pink remaining.

⏱ 10 min

ResultBrowned spiced keema

30 of 34

Pour the water into the pan and stir to lift any caramelised bits from the base.

Water · 120 ml

⏱ 5s

ResultBrowned spiced keema and water

31 of 34

Bring to a gentle simmer, then cook uncovered over a low-medium heat for 15 minutes, stirring occasionally, until the liquid has been absorbed and the mince is moist but not soupy.

⏱ 15 min

ResultSimmered keema

32 of 34

Tip the frozen peas straight from the bag into the pan.

Frozen peas · 200 g

⏱ 5s

ResultSimmered keema and frozen peas

33 of 34

Sprinkle the garam masala over the mince and peas.

Garam masala · 1 tsp

⏱ 5s

ResultSimmered keema and frozen peas and garam masala

34 of 34

Stir well and cook over a medium heat for 5 minutes until the peas are tender and piping hot and the garam masala is fragrant throughout.

⏱ 5 min

ResultKeema matar

Total Time1 hr 6 min

#	Product	Action
1	200 g	Peel the onions, halve them through the root and lay them cut-side down on the board.⏱ 30sResultPeeled yellow onion
2	Peeled yellow onionstep 1	Finely chop the peeled onion halves into small, even dice.⏱ 1 minResultFinely chopped yellow onionused in step 14
3	5 clove	Crush each garlic clove under the flat of a knife to loosen the skin, then peel away and discard the skins.⏱ 30sResultPeeled garlic cloves
4	Peeled garlic clovesstep 3	Rock the knife over the peeled cloves repeatedly until you have a fine, even mince.⏱ 40sResultFinely minced garlicused in step 16
5	30 g	Scrape the skin from the ginger with a peeler.⏱ 20sResultPeeled ginger
6	Peeled gingerstep 5	Chop the peeled ginger into the finest mince you can manage.⏱ 40sResultFinely chopped gingerused in step 17
7	2 piece	Trim and finely chop the green chillies, keeping the seeds in for heat.⏱ 30sResultFinely chopped green chilliused in step 18
8	300 g	Roughly chop the plum tomatoes into irregular chunks about 2 cm across.⏱ 40sResultRoughly chopped plum tomatoesused in step 25
9	45 ml	Pour the oil into a large heavy-based saucepan.⏱ 5sResultNeutral oil
10	—	Set the pan over a medium-high heat and let the oil shimmer and become visibly hot.⏱ 1 min 30sResultHot oil
11	1 tsp	Tip the cumin seeds into the hot oil.⏱ 5sResultHot oil and whole cumin seed
12	2 piece	Drop the bay leaves into the oil alongside the cumin seeds.⏱ 5sResultHot oil and whole cumin seed and bay leaf
13	—	Stir and fry the cumin seeds and bay leaves for about 30 seconds until the seeds darken by a shade and smell fragrant.⏱ 30sResultBloomed whole spices
14	Finely chopped yellow onionstep 2	Tip the finely chopped onion into the pan.⏱ 5sResultFinely chopped yellow onion and bloomed whole spices
15	—	Cook the onion over a medium heat, stirring regularly, for about 10 minutes until it is deeply golden and beginning to catch at the edges.⏱ 10 minResultDeeply golden onion
16	Finely minced garlicstep 4	Add the minced garlic to the pan.⏱ 5sResultDeeply golden onion and finely minced garlic
17	Finely chopped gingerstep 6	Add the finely chopped ginger to the pan.⏱ 5sResultDeeply golden onion and finely minced garlic and finely chopped ginger
18	Finely chopped green chillistep 7	Add the finely chopped green chilli to the pan.⏱ 5sResultDeeply golden onion and finely minced garlic mixture
19	—	Stir everything together and fry for 2 minutes until the raw smell of the garlic and ginger has gone.⏱ 2 minResultFragrant onion masala base
20	2 tsp	Spoon the ground coriander directly into the pan.⏱ 5sResultFragrant onion masala base and ground coriander
21	1 tsp	Add the ground cumin to the pan.⏱ 5sResultFragrant onion masala base and ground coriander and ground cumin
22	0.5 tsp	Add the ground turmeric to the pan.⏱ 5sResultFragrant onion masala base and ground coriander mixture
23	1 tsp	Add the Kashmiri chilli powder to the pan.⏱ 5sResultFragrant onion masala base and ground coriander mixture
24	—	Stir the ground spices into the onion and fry for 1 minute, scraping the pan constantly so the spices do not scorch.⏱ 1 minResultBloomed spiced masala
25	Roughly chopped plum tomatoesstep 8	Add the roughly chopped tomatoes to the pan.⏱ 5sResultRoughly chopped plum tomatoes and bloomed spiced masala
26	—	Stir well, then cook over a medium heat for about 8 minutes, pressing the tomatoes against the pan wall occasionally, until they have collapsed and the oil begins to separate around the edges of the masala.⏱ 8 minResultThick tomato masala
27	600 g	Add the lamb mince to the pan, breaking up any clumps with a spoon as you add it.⏱ 10sResultThick tomato masala and minced lamb
28	1.5 tsp	Season the mince with the salt.⏱ 5sResultThick tomato masala and minced lamb and salt
29	—	Stir and break up the mince continuously over a high heat for about 10 minutes, working out every lump, until the meat is fully browned and dry-looking with no pink remaining.⏱ 10 minResultBrowned spiced keema
30	120 ml	Pour the water into the pan and stir to lift any caramelised bits from the base.⏱ 5sResultBrowned spiced keema and water
31	—	Bring to a gentle simmer, then cook uncovered over a low-medium heat for 15 minutes, stirring occasionally, until the liquid has been absorbed and the mince is moist but not soupy.⏱ 15 minResultSimmered keema
32	200 g	Tip the frozen peas straight from the bag into the pan.⏱ 5sResultSimmered keema and frozen peas
33	1 tsp	Sprinkle the garam masala over the mince and peas.⏱ 5sResultSimmered keema and frozen peas and garam masala
34	—	Stir well and cook over a medium heat for 5 minutes until the peas are tender and piping hot and the garam masala is fragrant throughout.⏱ 5 minResultKeema matar
Total Time		1 hr 6 min

Serving

Spoon the keema matar into a warm serving bowl.
Tear the fresh coriander leaves and scatter them over the top to finish. The bay leaf is there for flavour; don't eat it.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	646kcal
	43g
	43g
	14g
	21g
	8g
	6g
	1,047mg

Ingredients0/18

Tools0/9

Recipe

Keema Matar

Minced lamb cooked with tomatoes, peas, and warm spices including turmeric and Kashmiri chilli for a classic Indian curry.

What you’ll doYou will dice onions, garlic, ginger and chilli, then fry them with cumin seeds in hot oil until the onions are deep golden. Add ground spices and tomatoes, cook until the tomatoes collapse and oil separates, then add lamb mince and cook it dry over high heat. Simmer with water until absorbed, finish with frozen peas and garam masala, and scatter fresh coriander to serve.

Serves4

Total1 hr 6 min

LevelMedium

Ingredients

Yellow onion200 g
Garlic5 clove
Ginger30 g
Green chilli2 piece
Plum tomatoes300 g
Neutral oil45 ml
Whole cumin seed1 tsp
Bay leaf2 piece
Ground coriander2 tsp
Ground cumin1 tsp
Ground turmeric0.5 tsp
Kashmiri chilli powder1 tsp
Minced lamb600 g
Salt1.5 tsp
Water120 ml
Frozen peas200 g
Garam masala1 tsp
Fresh coriander15 g

Tools

SpoonWork surfaceLarge heavy based saucepanChef's knifeWooden spoonLarge spoonPeelerServing bowlChopping board

Method

Peel the onions, halve them through the root and lay them cut-side down on the board.

30sChopping board, Chefs knifeYellow onion · 200 g

Finely chop the peeled onion halves into small, even dice.

Result · Finely chopped yellow onion · used in step 14

1 minChopping board, Chefs knifePeeled yellow onion · step 1

Crush each garlic clove under the flat of a knife to loosen the skin, then peel away and discard the skins.

30sChopping board, Chefs knifeGarlic · 5 clove

Rock the knife over the peeled cloves repeatedly until you have a fine, even mince.

Result · Finely minced garlic · used in step 16

40sChopping board, Chefs knifePeeled garlic cloves · step 3

Scrape the skin from the ginger with a peeler.

20sChopping board, PeelerGinger · 30 g

Chop the peeled ginger into the finest mince you can manage.

Result · Finely chopped ginger · used in step 17

40sChopping board, Chefs knifePeeled ginger · step 5

Trim and finely chop the green chillies, keeping the seeds in for heat.

Result · Finely chopped green chilli · used in step 18

30sChopping board, Chefs knifeGreen chilli · 2 piece

Roughly chop the plum tomatoes into irregular chunks about 2 cm across.

Result · Roughly chopped plum tomatoes · used in step 25

40sChopping board, Work surface, Chefs knifePlum tomatoes · 300 g

Pour the oil into a large heavy-based saucepan.

5sLarge heavy based saucepanNeutral oil · 45 ml

Set the pan over a medium-high heat and let the oil shimmer and become visibly hot.

1 min 30sLarge heavy based saucepan

Tip the cumin seeds into the hot oil.

5sLarge heavy based saucepanWhole cumin seed · 1 tsp

Drop the bay leaves into the oil alongside the cumin seeds.

5sLarge heavy based saucepanBay leaf · 2 piece

Stir and fry the cumin seeds and bay leaves for about 30 seconds until the seeds darken by a shade and smell fragrant.

30sLarge heavy based saucepan, Wooden spoon

Tip the finely chopped onion into the pan.

5sLarge heavy based saucepanFinely chopped yellow onion · step 2

Cook the onion over a medium heat, stirring regularly, for about 10 minutes until it is deeply golden and beginning to catch at the edges.

10 minLarge heavy based saucepan, Wooden spoon

Add the minced garlic to the pan.

5sLarge heavy based saucepanFinely minced garlic · step 4

Add the finely chopped ginger to the pan.

5sLarge heavy based saucepanFinely chopped ginger · step 6

Add the finely chopped green chilli to the pan.

5sLarge heavy based saucepanFinely chopped green chilli · step 7

Stir everything together and fry for 2 minutes until the raw smell of the garlic and ginger has gone.

2 minLarge heavy based saucepan, Wooden spoon

Spoon the ground coriander directly into the pan.

5sLarge heavy based saucepanGround coriander · 2 tsp

Add the ground cumin to the pan.

5sLarge heavy based saucepanGround cumin · 1 tsp

Add the ground turmeric to the pan.

5sLarge heavy based saucepanGround turmeric · 0.5 tsp

Add the Kashmiri chilli powder to the pan.

5sLarge heavy based saucepanKashmiri chilli powder · 1 tsp

Stir the ground spices into the onion and fry for 1 minute, scraping the pan constantly so the spices do not scorch.

1 minLarge heavy based saucepan, Wooden spoon

Add the roughly chopped tomatoes to the pan.

5sLarge heavy based saucepanRoughly chopped plum tomatoes · step 8

8 minLarge heavy based saucepan, Wooden spoon

Add the lamb mince to the pan, breaking up any clumps with a spoon as you add it.

10sLarge heavy based saucepan, SpoonMinced lamb · 600 g

Season the mince with the salt.

5sLarge heavy based saucepanSalt · 1.5 tsp

Stir and break up the mince continuously over a high heat for about 10 minutes, working out every lump, until the meat is fully browned and dry-looking with no pink remaining.

10 minLarge heavy based saucepan, Wooden spoon

Pour the water into the pan and stir to lift any caramelised bits from the base.

5sLarge heavy based saucepanWater · 120 ml

Bring to a gentle simmer, then cook uncovered over a low-medium heat for 15 minutes, stirring occasionally, until the liquid has been absorbed and the mince is moist but not soupy.

15 minLarge heavy based saucepan, Wooden spoon

Tip the frozen peas straight from the bag into the pan.

5sLarge heavy based saucepanFrozen peas · 200 g

Sprinkle the garam masala over the mince and peas.

5sLarge heavy based saucepanGaram masala · 1 tsp

Stir well and cook over a medium heat for 5 minutes until the peas are tender and piping hot and the garam masala is fragrant throughout.

5 minLarge heavy based saucepan, Wooden spoon

Spoon the keema matar into a warm serving bowl.

20sServing bowl, Large spoonKeema matar · step 34

Tear the fresh coriander leaves and scatter them over the top to finish. The bay leaf is there for flavour; don't eat it.

Result · Keema Matar

15sServing bowlFresh coriander · 15 g

Printed 8 October 2026