Keema Matar Recipe

Keema Matarlovely, deeply flavoured dry curry dish with a pleasant addition of Matar. This is one of the most delicious, and unsurprisingly a very popular Pakistani recipe.

Occasion: Any Total servings: 4-6
Cuisine: Pakistani Calories:
Effort: Average Pre-Prep time:
Best for: All Preperation time: 45 minutes
How to serve: Hot

Ingredients for Keema Matar

  • Vegetable oil: 4 table spoons
  • Onions: 75g (3oz), peeled and finely chopped
  • Garlic cloves: 6-7 medium sized, peeled and finely chopped
  • Minced lamb: 750g (1 1/2 lb) (minced beef can be used as a substitute)
  • fresh ginger: 2.5cm (1 inch) cube, peeled and grated to a pulp
  • Hot green chilies: 1-2, minced (if possible, get these added to the lamb meat before its minced at the Butchers)
  • Ground coriander: 1 teaspoon
  • Ground cumin: 1 teaspoon
  • Cayenne pepper: 1/4 teaspoon
  • Water: 300 ml (10 fl oz)
  • Garden peas: 175-200g (67oz)
  • Fresh green coriander: 4-6 heaped tablespoons, chopped
  • Salt : 1 1/4 teaspoon
  • Garam masala: 1 teaspoon
  • Lemon juice: 1 1/2 tablespoons

Preparation for Keema Matar

  1. Put the oil in a wide medium sized pan and set over a medium/high heat.
  2. When hot, put in the onions.
  3. Stir and fry the onions until they are lightly browned.
  4. Add the garlic . Stir and fry for another minute.
  5. Now put in the minced meat, ginger , green chilies, coriander, cumin and cayenne. Stir and fry the meat for 5 minutes, breaking up lumps as you do so.
  6. Add 175ml (6 fl oz) of the water and bring to a boil.
  7. Cover, turn heat to low, and simmer for 30 minutes.
  8. Add the peas, fresh coriander, salt,  garam masala, lemon juice and the remaining 125ml (4 fl oz) water. Mix and bring to a simmer.
  9. Cover and cook on low heat another 10 minutes or until the peas are tender.
  10. Taste seasonings and adjust the balance of the salt and lemon juice if you need to.
  11. Serve hot with naan or roti (chapatti)
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