Indian Keema Recipe

Keema Matar Recipe

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.