Keema Matar

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Published under: Mutton
This dish is traditionally made using lamb, but if you don't have any lamb, beef, chicken or pork work just as well!

Keema matar is a dish that is traditionally served in India and Pakistan. It is a dish that is made up of ground lamb, onions, and peas. The dish is usually served with rice or naan or used as a filling for lamb samosa.

In Bangladesh this dish is traditionally made with mustard oil but it can also be made with other cooking oils or butter. In some regions, lamb is replaced by ground beef. The consistency of the dish is usually dry.

The dish has many regional variations but typically includes garlic, ginger and green chillies mixed in with the meat mixture. Sometimes it also includes potatoes or tomatoes or eggplant as well as the peas.

Keema Matar

Keema Matar

Keema Matar
5 from 3 votes

Keema Matar

This dish is traditionally made using lamb, but if you don't have any lamb, beef, chicken or pork work just as well!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Indian, Pakistani
Keyword: lamb keema matar, mutton keema matar


  • 250 g Ground Lamb
  • 3 tsp Oil
  • 1/4 tsp Cumin Seeds
  • 1/4 tsp Mustard Seeds
  • 1 Small Dry Red Chilli halved
  • 1 Green Chilli slit
  • 1 to 2 tsp Ginger Garlic Paste
  • 2 to 3 tbsp Onion chopped
  • 1/4 cup Green Peas
  • 1/8 tsp Turmeric Powder
  • 1/4 tsp Red Chilli Powder
  • 2 tsp Garam Masala Powder
  • handful Coriander Leaves
  • handful Mint Leaves
  • as per taste Salt


  • Heat a pan over medium flame.
  • Cook the ground lamb for 3 to 5 minutes until it turns from pink to light brown.
  • Drain any fatty liquid and keep the lamb in a bowl.
  • To the same pan, add the oil.
  • Add the dry red chilli, cumin seeds, mustard seeds and saute for 10 seconds.
  • Add the green chilli, ginger garlic paste, onion and peas.
  • Mix well to combine and cook for 3 to 4 minutes.
  • Add the cooked lamb, red chilli powder, turmeric powder, garam masala powder, salt and mint leaves.
  • Stir well until evenly mixed.
  • Cover the pan with a lid and cook for 2 to 3 minutes.
  • Switch off the flame and garnish with coriander leaves.
  • You can serve this as is or use this as a filling for lamb samosa or serve it alongside roti or naan.

Frequently Asked Questions about Keema Matar

What is Keema Matar? 

Keema Matar is a popular Indian dish with minced meat (typically lamb or mutton) and green peas (matar). It is a flavorful and aromatic dish that combines the meat’s richness with the peas’ sweetness. The meat is cooked with various spices, onions, tomatoes, and other ingredients to create a delicious and hearty dish. Keema Matar can be enjoyed with rice, roti (Indian bread), or naan for a satisfying meal.

Can I use a different type of meat for Keema Matar? 

Absolutely! While traditionally, Keema Matar is made with lamb or mutton; you can also use other types of meat. Chicken Keema Matar, for example, substitutes the lamb with minced chicken, resulting in a lighter and milder version of the dish. You can also try Keema Matar with beef or a vegetarian version using plant-based meat substitutes. The choice of meat can affect the flavour and texture of the dish, so feel free to experiment and find your favourite variation.

Can I make Keema Matar in advance and reheat it? 

Yes, Keema Matar can be made in advance and reheated when needed. In fact, like many curries and stews, the flavours tend to develop and intensify when the dish is allowed to sit for some time. You can prepare Keema Matar a day ahead, let it cool, and then store it in the refrigerator in an airtight container. When ready to serve, reheat it gently on the stovetop or microwave, stirring occasionally to ensure even heating. The reheated Keema Matar will still be delicious and flavorful, perfect for a quick and convenient meal.

What are some suitable side dishes or accompaniments for Keema Matar? 

Keema Matar pairs well with various side dishes and accompaniments. It is commonly served with rice, such as fragrant basmati rice or jeera rice, which complements the dish’s flavours. You can also enjoy Keema Matar with Indian bread like roti, naan, or paratha for a more traditional meal. Adding a side of raita (yoghurt-based condiment) or a fresh salad can provide a cooling and refreshing contrast to the spiciness of the Keema Matar. Additionally, pickles, chutneys, and papadums make great accompaniments to enhance the overall dining experience.

Can I customize the spiciness of Keema Matar? 

Absolutely! The level of spiciness in Keema Matar can be adjusted according to your preference. If you prefer a milder version, you can reduce the amount of red chilli powder or omit it entirely. Similarly, if you enjoy spicy flavours, add more red chilli powder or fresh green chillies for an extra kick. The beauty of homemade dishes like Keema Matar is that you can tailor the flavours to your liking. Feel free to experiment with the spice levels and make the dish the way you want.

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