Keema Matar

Minced lamb or beef can be used to create this great dish.  A very concentrated flavour – serve with Parathas

Cooking Time – approx 60 minutes

Serves 4-6



  • 3 tbsp Vegetable Oil
  • 3 Black Cardomon Pods, bruised
  • 1 tsp Cumin Seeds
  • 6 Cloves
  • 6 Black Peppercorns
  • 2 1/2 Onions, diced
  • 6 cloves Garlic, crushed
  • 1 kg Minced Lamb or Beef
  • 4 tsp Coriander Seed, ground
  • 2 tsp Cumin Seed, ground
  • 1/2 tsp Turmeric
  • 1 tsp Chilli Powder
  • 1-2 tsp Salt
  • 4 Tomatoes, skinned & chopped
  • 2 tbsp Tomato Puree
  • 4 tbsp Yoghurt
  • 1 tsp Garam Masala
  • handful of chopped Coariander leaves
  • 250g Frozen Peas
  • Water



  • Render the cloves, peppercorns, black cardomon and whole cumin seeds in the oil for a couple of minutes.
  • Stir in the onions and cook until translucent – about 5 minutes
  • Add garlic and ginger, cook for 30 seconds and add mince, coriander and ground cumin.  Stir well and brown off for 5 minutes
  • Add chilli, turmeric, salt and tomatoes.  Stir well and cover.  Reduce heat and simmer for 20-30 minutes.  Add water as necessary to prevent from drying out.
  • Stir in yoghurt and garam masala. Cook for a few minutes before adding peas and coriander leaf.  Stir well to heat through and serve.

One Comment Add yours

  1. Anonymous says:

    it would be nice if u could postsome snaps of the end product.Nice Recipes though!

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