Keema Matar Curry Recipe
Keema matar is one of the lesser-known Indian Curries, one that features minced or ground meat, usually lamb or mutton and sweet green peas. It is simple, delicious, homely and a recipe you all need to know how to make!
Servings 2 Servings
Calories 871kcal
Ingredients
- 400 g Minced Lamb 14oz
- 50 g Tamarind 1-1½" Cube
- 50 ml Boiling Water 3 tablespoon + 1 teaspoon
- 1 Medium Onion 150g
- 1 Medium Tomato 125g
- 4 Cloves Garlic
- 4 Green Chilli Peppers
- 4 Green Cardamom Pods
- 4 Cloves
- 1 Cinnamon Stick
- 12-18 Curry Leaves
- 2 tablespoon Cooking Oil
- 1 teaspoon Coriander Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Ground Turmeric
- 1 Generous Pinch Salt
- 1 teaspoon Light Brown Sugar
- 125 ml Lamb Stock ½ Cup (or water)
- 2 teaspoon Dried Fenugreek Leaves
- 175 g Frozen Peas 1¼ Cups
- 1 teaspoon Garam Masala
- 1 Handful Fresh Coriander (to serve)
Instructions
- Place the tamarind into a bowl and pour over the boiling water. Let it soak for 10 minutes.
- Peel the onion, then chop it into a 4-5mm (¼") dice.
- Cut the tomato into a rough 1cm (just under ½") dice.
- Peel the garlic and dice it as finely as you can.
- Cut the chilli peppers in half lengthways.
- Bash the cardamom pods with the side of a knife to crack them open.
- Heat the oil in a wok over a medium-high heat. Add in the cardamom, cloves, cinnamon stick, green chillies and curry leaves and stir fry them for 30 seconds.
- Throw in the diced onion and cook for 3-5 minutes or until they become golden brown.
- Add the garlic and tomatoes and cook for another 2-3 minutes.
- Turn the heat up to maximum and throw in the minced lamb and fry hard until it is all browned and nicely coloured. This will take around 8-10 minutes.
- Push the soaked tamarind through a fine mesh sieve
- Reduce the heat to medium and add in the coriander, cumin, turmeric, chilli powder and fenugreek and stir.
- Throw in a generous pinch of salt, brown sugar, tamarind and the lamb stock or water and then cook for another 10 minutes. If the curry dries out too much, add a little more liquid.
- Whilst the curry is cooking place the frozen peas in a sieve or colander and run cold water over them to defrost them.
- After the keema has had 10 minutes, throw in the peas and cook for two minutes or until the peas have heated through.
- Finally, throw in lots of coriander and stir through the garam masala and allow to sit for a couple of minutes before serving.
Video
Notes
I like to use mustard oil for this recipe, which can be controversial. Mustard oil should be heated to the smoke point and then cooled a little before using to be at its best.
Nutrition
Serving: 1 | Calories: 871kcal | Carbohydrates: 51g | Protein: 60g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 27g | Cholesterol: 194mg | Sodium: 496mg | Fiber: 12g | Sugar: 21g
