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Keema Matar
Ground meat with peas, spiced and dry
🔥 Intermediate🍛 Main Course🍗 With Meat🕑 50 min
Ground meat browned long enough to turn crumbly instead of clumping, with peas and garam masala. In India usually made with lamb, but just as good with beef or chicken — and in Germany, available at any supermarket.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep15 min
Cook time35 min
Total50 min
ServesServes 4
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 13✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Heat the oil, add the whole spices and cumin for 30 seconds. Fry the onions until deep golden brown, 10 minutes.
- Add the ginger-garlic paste and fry for 2 minutes.
- Add the ground meat and fry over high heat for 8–10 minutes, constantly breaking it up with the back of a spoon until crumbly and browned. Don't stop early — clumpy keema stays clumpy.
- Add the tomatoes and ground spices, cook for 10 minutes until the oil separates out.
- Add 150 ml water, the peas and salt, cover and simmer for 10 minutes.
- Remove the lid and let it cook dry. Fold in the garam masala and coriander.
Tips
- Keema should be dry, not saucy. The final uncovered minutes are what decide that.
- The mashing while browning is the actual technique of this dish.
- Leftovers become the filling for Keema Paratha — the best reason to make too much.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
