Lamb Keema Matar

Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals, popularly eaten in the courts of Mughal India.

How To Make Lamb Keema Matar


  • 1 lb minced meat, lamb for preference
  • 8oz fresh or frozen peas
  • Ghee or rapeseed oil
  • 2 tsp cumin seeds
  • 6 cloves
  • 1 stick of cinnamon
  • 8 black peppercorns
  • 2 black cardamom seeds
  • 4 bay leaves
  • 1 onion finely sliced
  • 2 tsp ginger paste
  • 2 tsp garlic paste or fresh garlic
  • Large can of chopped tomatoes
  • Salt, to taste
  • 1 tbsp ground coriander
  • ½ tsp turmeric
  • 1 tsp mild-hot chilli powder
  • Chopped fresh coriander to garnish
  • Handful of small tomatoes, sliced in half 


1.         Heat the oil in a large pan, and add the cumin seeds, cloves, cinnamon, peppercorns, cardamom and bay leaves.

2.         When the seeds start to explode, turn the heat down, and add the garlic, ginger and onions, and stir fry for a few minutes.

3.         Add the chopped tomatoes, salt, coriander powder, turmeric and chilli powder.

4.         Add the mince and peas, and cook until the mince looks fried. If necessary, add a little hot water to avoid the mince burning.

5.         When the mince is cooked, add the sliced small tomatoes and fresh coriander. Cook for another 5 minutes, and then serve with naan bread, or rice.

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