This quick-cooking lamb keema matar made with meat mince, peas and spices is so versatile it goes well with crusty bread, flatbreads or rice.
You haven’t truly enjoyed a good keema matar unless you’ve demolished it late night on the streets with some fresh Pav. Or eating it for a rich indulgent breakfast with some flaky parathas with a sunny side up egg. I’d go so far as to say that there’s no bad time to enjoy a good keema.
Traditionally, a Lamb Keema Matar is made with lamb mince but you’ll get equally delicious results with pork or even chicken mince. To bulk it up further, feel free to use finely chopped potatoes and peas. I find peas add that pop of brightness that balances the rich meatiness quite well and wouldn’t recommend skipping it. Here I have used in season charred tender sugar snap peas and they are a real treat!
The keema is best served with buttered crusty bread or soft pillowy flatbreads or flaky parathas and quick pickled onions. Another great variation to this keema is to convert it into a one-pot meal pulao like this one. Use your leftover keema for a great breakfast ( think sloppy joes or tacos) and serve up with a crispy egg. You can’t go wrong!
Lamb Keema Matar
Ingredients
- 500 gms Lamb Mince
- 150 gms Sugar Snap Peas
- 1½ cup Red Onion (finely chopped)
- ¾ cup Fresh Tomato Puree
- 1 Green Chilli (slit)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 2 tbsp Neutral Oil
- ¼ tsp Turmeric Powder
- 1 tbsp Kashmiri Chilli Powder
- 1½ tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Garam Masala
- ¼ cup Coriander leaves (roughly chopped)
- 1 cup Hot Water (use as needed)
- Lime Juice (to taste)
- Sugar (to taste)
- Salt (to taste)
Instructions
- Char the sugar snap peas on a hot cast iron pan with just about 1/4 tsp oil and season when done. Set aside.
- Heat oil in a heavy bottom pot. Add your finely chopped onions and fry until just starting to brown on the edges, this could take unto 10 minutes so don't rush it. Add the garlic, ginger pastes and cook until they no longer give that raw smell.
- Add the turmeric, Kashmiri chilli, coriander and cumin powders and cook, while stirring often, until spices are fragrant.
- Add in the tomato puree and cook until all water has evaporated and you start to see it the oil separate from the sides.
- At this point, turn up your heat to a medium high and add the lamb mince. Sear and fry the meat stirring constantly so its evenly coated in the spice mix and your start to see colour. Use hot water to deglaze as necessary. Season with salt and cover and let it cook on a low heat for about 20 minutes or so. Add the garam masala and cook for just under a minute.
- When ready, Add the charred sugar snap peas. Balance with a bit of sugar and lime juice. Garnish with lots of fresh chopped coriander leaves. Let it rest for at least 30 minutes before serving.
Notes
- This recipe works just as well with pork or chicken mince.
- Traditionally, we use fresh or frozen green peas in place of sugar snap peas. So feel free to use those if you don’t have access to sugar snap peas.
- I find it best to char the sugar snap peason a nice hot cast iron pan until just blistered lightly and then only finished with the keema to avoid them overcooking and losing their brilliant colour.
For other delicious recipes from the blog, click here. If you make this recipe and love it, let me know in the comments below. When sharing on Instagram, tag me @rupalbhatikar.
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