Keema Matar – Mincemeat and Peas Curry

2021-06-04 · by · in Beef, Curry/Stew, Ground, Lamb, Middle Eastern

So, Kat says this one is a 13/10 and the kid agrees, so I guess that’s an endorsement.  This is mostly a ground meat and tomatoes dish, where the peas add a little something extra. And, like some of my other dishes lamb and ground beef can be used interchangeably without altering the recipe to vary the meal, thus the generic “mincemeat”.

This is a Pakistani version ~ the same dish is made in Northern India with the main differences being more heat and an Indian garam masala. 

Keema Matar Curry
Nutrition Facts
Serving Size 1 bowl
Servings Per Container 4
Amount Per Serving
Calories 315 Calories from Fat 74.7
% Daily Value*
Total Fat 8.3g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 128mg 5%
Total Carbohydrate 20.5g 7%
Dietary Fiber 6g 24%
Sugars 8.9g
Protein 39.6g 79%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Shopping List:

  • 1 pound ground lamb or beef
  • 1 large onion (a little over a pound)
  • 2 large tomatoes (approx 1.5 pounds)
  • 5-6 cloves garlic, crushed
  • Green chile – I use Anaheims, but adjust to heat preference
  • Yogurt (plain whole milk)
  • 1 cup frozen peas
  • Ginger
  • Cumin
  • Red chili powder
  • Turmeric
  • Black Pepper
  • Coriander
  • 1 bunch fresh cilantro

To start with, set aside one cup of peas. I just fill up a one cup measuring cup.

Next, put together the dry spices:

  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp coriander
  • 1-2 tbsp crushed garlic
  • 1-2 tbsp ginger

In another bowl, chop up the onion rather finely. 

Then cut up the tomatoes into large chunks set aside in a bowl and add:

  • Green chile, chopped finely
  • 1 tsp red chili powder
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 2 tbsp yogurt
  • a pinch of salt.

To start cooking, heat up a 3 quart pot with a couple tablespoons of oil. Add in the dry spices and stir-fry for a few seconds until the aromas come out, then add in the onions. Saute until the onions wilt and become soft, and add the meat.  Continue cooking until meat is browned.

Add in the bowl of tomatoes and stuff.  Cook, stirring regularly, until the juice starts coming out of the tomatoes. Bring to a boil, then turn down the heat and simmer for 15-20 minutes. Stir regularly and add a little water if the curry dries out. It should have liquid in the pot but not be soupy

Finally, add in the peas along with a handful of chopped cilantro (about 1/2 cup).  Continue to simmer until the peas are done (soft but not mushy).  Turn off the heat and let stand for several minutes before serving.

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