Spiced ground meat with green peas
Keema Matar
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 cups
Difficulty
Easy
Cost
Moderate
$$
Keema Matar
Spiced ground meat with green peas
★4.4(14)
A quick, homestyle curry of seasoned ground lamb or goat cooked with sweet green peas, tomatoes, and aromatic spices. Hearty comfort food in under 30 minutes.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Keema matar is the ultimate Indian weeknight meal—ground meat and peas come together in a fragrant, dry-style curry that is as quick as it is satisfying. Scoop it up with warm roti or pile it over rice.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Keema Matar is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb ground lamb or beef
- 1 cup green peas (frozen is fine)
- 2 tomatoes, finely chopped
- 1 large onion, diced
- 1 tbsp ginger-garlic paste
- 1 tsp each cumin, coriander, garam masala, and 1/2 tsp turmeric
Instructions
- 1
Heat 2 tbsp oil, sauté onion until golden, then add ginger-garlic paste and cook 1 minute.
- 2
Add cumin, coriander, turmeric, and chili powder; stir for 30 seconds until fragrant.
- 3
Add ground meat, breaking into fine crumbles, and cook until browned, about 6 minutes.
- 4
Stir in tomatoes and 1/4 cup water; cover and cook 10 minutes until sauce thickens.
- 5
Add peas and garam masala, cook uncovered 3 minutes, then garnish with cilantro and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Ground lambGround beef, chicken, or plant-based crumbles
Each gives a slightly different flavor profile
Green peasDiced potatoes
Add potatoes earlier as they need more cooking time
Tips & Storage
Pro Tips
Break the meat into very fine crumbles for the best texture—use a wooden spoon or potato masher.
For extra richness, stir in a tablespoon of butter at the end.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Freezes well for up to 3 months.
Reheating
Reheat in a skillet over medium heat, adding a splash of water to prevent drying.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates12g
Fat18g
Fiber560mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use ground chicken or turkey?
- Yes, both work well but the dish will be leaner and milder in flavor.
- What bread goes best with keema?
- Warm roti, paratha, or naan are all excellent for scooping up keema.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →