Keema Matar

Method

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1. Heat the ghee in a wide pan and fry the whole spices for 30 seconds until fragrant.

   Mark done Start 30 sec timer

2. Add the onions and fry 10 minutes until deep golden.

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3. Add the ginger-garlic paste and green chillies and cook 2 minutes.

   Mark done

4. Raise the heat, add the lamb, and break it up. Fry for 10 to 12 minutes without stirring too often, letting it catch and brown properly on the base of the pan before you move it.

   Mark done Start 10 min timer

5. Add the ground spices and salt and stir for 45 seconds.

   Mark done Start 45 sec timer

6. Add the tomatoes and cook 10 minutes, mashing, until they break down completely and the ghee separates.

   Mark done

7. Whisk in the yoghurt, add 150 ml water, cover, and simmer 15 minutes until the lamb is tender and the masala is thick and clinging.

   Mark done

8. Stir in the peas and cook 4 minutes, uncovered, until bright and just tender.

   Mark done

9. Finish with garam masala, lemon juice and coriander, and serve with hot roti.

   Mark done

Chef’s Tips

• Use lamb with a decent fat content. Very lean mince gives a dry, granular keema.
• Resist stirring during the browning stage. Let the mince sit and crust.
• Leftover keema in a paratha, with a fried egg on top, is one of the great breakfasts.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Hot roti, paratha or pav
• Sliced onion with lemon
• Plain yoghurt or raita

Storage & Reheating

Refrigerate up to 3 days and freeze 3 months. Reheat in a pan with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.