Keema Mattar

Keema Mattar is a beloved North Indian dish featuring tender ground lamb simmered with fresh green peas in a rich, aromatic gravy. The combination of warm spices like cumin, coriander, and turmeric creates a deep, comforting flavor profile, while yogurt adds a subtle tang and creamy texture. This hearty curry is incredibly versatile and satisfying, making it perfect for family dinners or weekend gatherings. It pairs beautifully with warm naan bread, roti, or fluffy basmati rice to soak up the delicious sauce. Easy to prepare with pantry staples, this dish brings authentic home-style Indian cooking to your table with minimal effort and maximum reward.

Cooking Method: Sautéing, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 30.0

Dietary: Gluten-free

Description

Keema Mattar is a beloved North Indian dish featuring tender ground lamb simmered with fresh green peas in a rich, aromatic gravy. The combination of warm spices like cumin, coriander, and turmeric creates a deep, comforting flavor profile, while yogurt adds a subtle tang and creamy texture. This hearty curry is incredibly versatile and satisfying, making it perfect for family dinners or weekend gatherings. It pairs beautifully with warm naan bread, roti, or fluffy basmati rice to soak up the delicious sauce. Easy to prepare with pantry staples, this dish brings authentic home-style Indian cooking to your table with minimal effort and maximum reward.

Ingredients

2 lb ground lamb
1 cup green peas (fresh or frozen)
3 medium onions, finely chopped
5 cloves garlic, peeled and minced
1 inch ginger, peeled and minced
3 tbsp tomato paste
2 tbsp plain yogurt
1 tbsp ghee or butter
1 tsp powdered cumin
1 tsp powdered coriander
1 tsp turmeric
1/4 tsp red pepper flakes
1/2 tsp cinnamon
2 whole cloves
1 tsp salt

Directions

1
Heat ghee or butter in a wide pot or deep skillet over medium heat.
2
Add the finely chopped onions and saut until they are soft and lightly browned.
3
Add the minced garlic and ginger, cooking for another minute until fragrant.
4
Add the powdered cumin, coriander, turmeric, red pepper flakes, cinnamon, and whole cloves. Stir well to coat the onions.
5
Stir in the tomato paste and plain yogurt, cooking for about 2 minutes to blend the flavors.
6
Add the ground lamb to the pot, breaking it up into a fine mince with a wooden spoon.
7
Cook the lamb, stirring frequently, until it is no longer pink and any liquid has evaporated.
8
Ensure the mixture is well-combined and free of large lumps.
9
Add enough water to reach your desired consistency (about 1/2 to 1 cup), bring to a boil, then lower the heat.
10
Simmer uncovered for 40-50 minutes, stirring occasionally, until the meat is tender and the oil separates from the gravy.
11
Add the green peas and simmer for an additional 5-10 minutes until heated through and tender.
12
Adjust salt and spice levels to taste before serving.
13
Serve hot with naan, roti, or basmati rice.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 30.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 1.3g6%
Sugars 3.2g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, marinate the lamb with half the spices and yogurt for 30 minutes before cooking.

Adjust the amount of red pepper flakes to suit your preference for heat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Garnish with fresh cilantro leaves before serving for added freshness.

Keywords: keema mattar, ground lamb, green peas, indian curry, spiced meat, yogurt gravy, lamb curry, naan bread, basmati rice, cumin, coriander, turmeric, tomato paste, ginger garlic, pepper, cinnamon, whole cloves, hearty dinner, comfort food, vegetable curry

Read it online: https://www.chefs-mate.com/recipe/keema-mattar-2/