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Keema matar is a classic Bangladeshi/Pakistani curry featuring lamb or mutton and peas in a delightfully simple spicy fragrant gravy.

This keema matar recipe is a really rather exciting for me, one of my very favourite dishes and one I rarely get an opportunity to cook! I have waxed lyrical about peas pretty much from day one and my love of curry is hardly subtle here either and yeah lamb…

I love lamb so much that I have been known to buy a whole neast and have it dispatched just to get my hands on the rarest of all meat finds here in Hungary. So yeah it is safe to say that this dish is not just a few of my favourite things, it is without question ALL of my favourite things!

Keema matar is a classic Bangladeshi/Pakistani curry featuring lamb or mutton and peas in a delightfully simple spicy fragrant gravy.

I did develop a different curry in lieu of being able to get lamb and I do love my beef and pea curry but it just aint keema matar, the dish is of Pakistani and Bangladeshi heritage and there is jut something about minced meat, peas and a gravy that feels so familiar to a British person.

Whether it is in a cottage pie, shepherds pie, hotpot or just served over mashed potato it is part of our DNA… So the addition of Indian spices is not a huge leap, particularly given the long association between British and Indian food.

Keema matar is a classic Bangladeshi/Pakistani curry featuring lamb or mutton and peas in a delightfully simple spicy fragrant gravy.
4.8 from 5 votes
Keema matar is a classic Bangladeshi/Pakistani curry featuring lamb or mutton and peas in a delightfully simple spicy fragrant gravy.
Keema Matar
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
 

Keema matar is a classic Bangladeshi/Pakistani curry featuring lamb or mutton and peas in a delightfully simple spicy fragrant gravy.

Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 488 kcal
Author: Brian Jones
Ingredients
  • 350 g Ground Lamb: I use shoulder.
  • 125 g Onion: Finely diced.
  • 4 Cloves Garlic: Finely sliced.
  • 2 Chili: Sliced, use something with a flavour and a heat profile you are comfortable with.
  • 35 g Ginger: Grated.
  • 6 Black Pepper Corns.
  • 4 Green Cardamom.
  • 2 Cloves.
  • 1 Bay Leaf.
  • 1 Tbsp Ghee: Sub for cooking oil if you wish.
  • 1 Tsp Ground Coriander.
  • 1 Tsp Ground Cumin.
  • 1 Tsp Ground Turmeric.
  • 1/2 Tsp Kashmiri Chili Powder.
  • 1/2 Tsp Ground Fenugreek.
  • 1 Pinch Salt.
  • 150 g Frozen Peas: You can of course use fresh although you may need to add a little liquid.
  • 1 Tsp Garam Masala.
Instructions
  1. Heat the oil in a heavy based pan and when hot add in the black pepper, cardamom, cloves and bay leaf and allow to sizzle for 30 seconds.

  2. Now add in the onion and cook for 3-4 minutes.

  3. When lightly browned add in the ginger, garlic and chili and cook for a further minute.

  4. Add in the minced lamb and cook for 5 minutes over a very high heat so that it sears and releases the fat.

  5. Reduce the heat to medium and add in the coriander, cumin, turmeric, chili powder and fenugreek and stir,

  6. Throw in a generous pinch of salt and 250ml of water and the cover and cook on low for 30 minutes.

  7. Remove the lid and add in the peas before turning up heat heat and cooking until the liquid has reduced by half which should take 10 minutes or so.

  8. Take off the heat and stir in the garam masala and allow to sit for 2 minutes before serving.

Keema matar is a classic Bangladeshi/Pakistani curry featuring lamb or mutton and peas in a delightfully simple spicy fragrant gravy.

2018-02-08T14:19:46+00:00

12 Comments

  1. Natalie January 16, 2018 at 7:25 am - Reply

    Looks delicious! Do you think it would work just as well with ground beef instead of lamb?

    • Brian Jones January 16, 2018 at 8:22 am - Reply

      It does work well with beef although I would personally scale back the ‘sourness’ from the coriander with beef, lamb is a little bolder and richer so can cope with that almost citrus hit a little better.

  2. Adriana January 16, 2018 at 8:29 am - Reply

    Never heard of keema matar before but now I am intrigued. I enjoy lamb so I will try to make it at home. Yoru photography as always looks delicious and so colorful yummy!

  3. Marie January 16, 2018 at 10:24 am - Reply

    This looks fantastic and sounds so flavourful with the lamb and all the spices! I like how easy it is to prepare too.

  4. liz January 16, 2018 at 2:12 pm - Reply

    Wow I bet this has TONS of flavor! It looks so delicious. I’ve never tried making anything with Fenugreek!

    • Brian Jones January 22, 2018 at 8:25 am - Reply

      It certainly does Liz, fenugreek is a fab flavour.

  5. linda January 16, 2018 at 2:59 pm - Reply

    This looks fabulous. I am a big fan of curry!

  6. Rob January 22, 2018 at 6:20 pm - Reply

    It does look great and I do love a Keema Matar, but technically peas are not Paleo.

    • Brian Jones January 23, 2018 at 8:01 am - Reply

      Glad you like it Rob, although I suspect you have got the Paleo reference from Pinterest, something I have no control over as Pinterest add their own tags that I can not influence. I don’t name check or claim that my recipes fit into any particular dietary system.

      All the best…

      Brian

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