Indian Keema Recipe

Keema Matar Recipe

By | Posted on 5/24/2011 8:39:26 PM

People call minced meat to keema. Here I have used lamb meat, you can choose as per your wish like chicken, goat, beef, etc.

If you are vegetarian you can use egg or cauliflower instead of meat. I love to make this recipe little spicy as I am an Indian and nothing will suit enough to me if it is not spicy. I think this is the best Indian recipe to go with chapatti or naan. This is also the best meat recipe for senior citizens and kids. The recipe I have given here is for 3-4 people.

Ingredients for Keema Matar:

  • Minced lamb Meat (1lb you can choose any meat)
  • Green Peas (1/4lb)
  • Turmeric powder(1/2 tsp)
  • Red Chili Powder (1 tsp or you can adjust according to your taste)
  • Gingergarlic paste (1tsp)
  • Garam Masala (1 tsp)
  • Coriander powder(1/2tsp)
  • Cumin powder(1/4tsp)
  • Keema powder(optional 1tsp, I use it as it gives a nice flavor)
  • Green cardamom(2 crushed)
  • Cloves(2 small)
  • Cinnamon stick(1/2 inch roughly crushed)
  • Fresh and thick curd yogurt (1 cup)
  • Onion(1small chopped)
  • Tomato(1/2 finely chopped)
  • Clarified Butter/oil (4 tbsp)
  • Coriander Leaves (chopped for garnishing)

Lamb Keema Recipe:

  • Wash the minced meat and drain all the water from it.
  • Add oil in a pan when oil become hot, add cloves, cinnamon stick, cardamom and fry it for a while.
  • Add finely chopped onion to the oil and fry till it turns slightly golden brown. Add ginger garlic paste and mix it well.
  • Add turmeric, coriander and cumin powder to the masala and fry it for a while. Now add chopped tomato to the masala and fry it till oil comes out of the masla(if you want to use the ready-made keema powder then use it now).
  • Add minced meat, chili powder and salt to the fried masala and mix it well. Fry it till the meat becomes half cooked.(Add 3-4tbsp of water to the chili powder and make it a paste, it will give a nice color to your keema. You can also use powder for color)
  • Now add yogurt to the meat and fry it for five to seven minute in a low to medium flame, cover it till meat become tender.
  • You can adjust your gravy by adding little hot water. Finally add garam masala and chopped coriander leaves.

Now your keema matar is ready to serve with naan/roti/chapatti/rice. I love to eat this with naan and raita.


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Name: Rosa

I cooked this yesterday and it turned out really well. Thanks for sharing such a wonderful recipe with us. Steps were damn easy to follow, my husband and kids liked it a lot.

Name: Pragyan

I am glad to know that your keema matar came out well.

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