Growing up, Keema Matar was something that made a welcome appearance on the dinner table often.
It's the greener, quicker and easier brother to Aloo Keema, who made an equal number of welcome dinner appearances.
It's a pretty classic, wholesome Pakistani curry - alongside other firm favourites such as Aloo Gosht and Chicken Shorba.
I mean, what's not to love about Keema Matar? To list a few pointers in its favour...
- It's super easy to make - all in one pot, no extra fanciness, no drama, just throw everything into a pot and leave it to simmer with a good bhoon (sauté) towards the end
- Not only does it stay in the fridge really well, it freezes wonderfully to. This makes it awesome for meal prep!
- It is so so versatile. Serve it alongside roti, rice, in a cheese sandwich, between two burger buns, in a tortilla wrap, toss it in some pasta, eat it with a spoon. Is there ANYTHING Keema Matar can't do?
- My kids LOOOOOVE this stuff. Including the one year old! Like, he literally eats it with his bare hands, mashaAllah!
- Delicious green peas. Nuff' said
What kind of meat is best in Keema Matar?
Living in the UK, lamb has always been our preferred red meat of choice simply due to availability, cost, and because my Mum had an inexplainable aversion to beef. My preference for lamb has stuck over the years. It's flavourful, meaty and has this depth that can't really be replicated by chicken, which is why I rarely cook with chicken keema.
Goat/mutton is also GREAT too! I am aware it is the more common red meat used in Pakistan. Due to the cost I tend to side more with lamb, otherwise in terms of flavour I definitely believe goat is the winner.
In terms of the texture of the keema you get, you can either get very fine minced meat which has been passed through the mince machine, or a chunkier haath ka keema, which is minced meat cut by a butcher using their own knife. My personal preference is haath ka keema - I like the meaty bite you get from the chunky texture. You are free to choose which once you and your family prefer.
This recipe can be used for all kinds of meat. Here is how cook times vary for different meats in comparison to lamb (which is what I've used in this particular recipe)
- For beef, you can simply cook it for the same time as lamb
- For goat/mutton, you'll need to cook the meat for at least 45 minutes extra. Due to this, you'll need to add an additional 0.5-0.75 cups of water
- For chicken, you can go ahead and half the cook time and you can possibly get away with adding no additional water depending on how much moisture your chicken is holding.
I've included these cook times in the recipe card below too.
How to make Keema Matar
This recipe is SO easy!
Start off by adding in all the ingredients listed in the recipe card to a deep pot or pan aside from the oil, peas and fresh coriander.
Add in some water (all the quantities are listed in the recipe card below), cover with a lid and allow everything to simmer for between half an hour to 1.5 hours, depending on the meat you have. Check in every 15-20 minutes, stirring to ensure the ingredients are well mixed.
Once the time is up, take the lid off and turn the heat up to high. Begin to dry off any excess moisture remaining. Once things begin to look dry, add in the oil and continue to sauté the minced meat until the oil begins to separate and rise to the top/edges. You'll need to stir constantly during this time to ensure nothing sticks to the bottom of the pan.
Above is a before and after of the keema - before any sauteing and addition of oil, and after all the sauteing. You can see how all the large bits of ingredients like the onion have all broken significantly and how everything is looking more like a curry. You want to dry this out even further than the image - you essentially want to dry it out so much it looks like you couldn't possibly dry it out any further!
Once the oil has risen, add in the peas and some water. You see how dry the keema looks in this image below? That's how much you want too saute the keema out before proceeding to this step. Cover with a lid, turn the heat to low and simmer for 10 minutes.
Your Keema Matar is ready! Garnish with fresh coriander before serving.
The ultimate tip for all Desi cooking... but especially for Keema
You've possibly heard this from your Mum, Dadi, Nani or Phuphi. All the real flavour comes from the bhoon. If you don't sauté your curry properly it will taste incomplete and won't get that satisfying colour. If you know, you know.
So guys, please don't skimp on that bhoon-ing action. Really get in there, allow the water to dry fully, keep stirring it till you feel like you can't dry it out even more, and then sauté it some more. This will take some time, but it is where all the magic is happening.
Trust me, a curry even with a simple spicing of salt, chilli and turmeric can taste brilliant if you get that bhoon right. Otherwise, no fancy concoction of exotic spices can save you.
The reason why this is SUCH an important part when cooking Keema is because Keema does tend to hold onto a certain 'undone' taste if it isn't fried properly. Like, it'll essentially be boiled minced meat. Who eats boiled minced meat? Literally no one.
A good, thorough bhoon also helps those pesky pieces of onions, garlic and tomato disintegrate into the curry, so you're not left with stray pieces. Some people may not mind those in their curry, but many people do and the best way to eliminate those, alongside making sure you chop your ingredients finely, is the holy bhoon.
More tips to achieve the holy grail of great Keema Matar
- I make no secret of this in ANY of my blog posts - use fresh ingredients. It makes a WORLD of a difference!
- Know which kind of peas you prefer. This is largely a personal preference. I prefer large garden peas over petit pois, I just feel like they look more vibrant and juicy. It's good to actually know what you prefer though so you don't end up with Keema Matar you're not totally happy with.
- In addition, I always prefer to use frozen peas over tinned. They hold their shape better and taste better. I have no experience of cooking with peas from scratch - if you want to use raw peas in the recipe then cook them fully before adding them.
- I always always always recommend haath ka keema for any kind of keema dish. Haath ka keema is minced meat which has been minced by a butcher using a knife, not a machine. It's chunkier, has more of a bite and it's usually more fresh because they have to make it for you on order, as opposed to giving you the minced meat that is on display
- Get the best quality of keema you can. More on this next
How to get the best quality Keema
The quality of meat really counts for any sort of cooking, but especially so for keema.
A lot of people complain about disliking keema because 'keema smells'.
My family has been in the meat industry for almost 30 years and I know A LOT about good meat. And all I can say is, if you have issues with smelly keema that you can't fix with a good bhoon-ing session, then you aren't getting good quality meat. That may not be what you want to hear, but that's honestly the truth.
I am so used to fresh, excellent quality meat that one whiff of a mediocre batch of keema is enough for me to this can't possibly result in a good tasting meal.
But how do you make sure you get good keema if you don't have family with meat stores? Ask your local butcher when a fresh delivery of meat is coming and try to purchase it on that same day. It's probably a good idea to befriend someone at your local butchers for this very purpose, otherwise it can be difficult to find this information out.
Also, I would advise you to not purchase the keema that is on display. Ask for cuts of keema to be made fresh for you - for chicken, thigh is always more flavourful, and for red meat it's your personal preference as to whether you prefer the leg or breast.
How can you serve Keema Matar?
How can you not? Lol.
Seriously, this baby is SO darned versatile! Like I mentioned above, it's great served alongside roti, rice, in a sandwich, in pasta... the list goes on! It's basically one of the BEST curries you can make if you're after efficiency! It's an absolute favourite of ours to serve in a toastie the next day with some cheese!
If you want to serve it alongside other Pakistani dishes as a spread, I would recommend balancing it with a more soupy dish, since Keema Matar is more of a 'dry' curry. For a homely, weeknight meal I'd recommend a Tadka Dal or Chicken Shorba. For something a bit more more-ish, Aloo Gosht is always a winner!
I hope you enjoy this recipe just as much as I have enjoyed it growing up!
With love x
If you like Keema Matar, you'll also like...
Aloo Keema | Matar Gosht | Aloo Gosht | Mixed Sabzi | Chicken Salan
📋 Recipe
Keema Matar
This classic Keema Matar is something many Pakistanis will have grown up eating. It's super, easy, delicious and so so versatile!
Ingredients
- 0.5 cup oil (add more if needed, see notes)
- 2 medium to large onions, chopped
- 8 cloves garlic
- 1 inch ginger
- 3 large tomatoes, chopped
- 500 grams minced meat, minced. I used lamb in this recipe
- 1.5 teaspoon salt, or to taste
- 2.5 teaspoon ground coriander
- 1.5 teaspoon ground cumin
- 1 teaspoon red chilli powder
- 1 teaspoon paprika (optional), can substitute with deghi mirch or Kashmiri red chilli powder
- 1 teaspoon coarsely crushed black pepper
- 0.75 cups of peas, frozen or cooked fresh
- a handful of freshly chopped coriander
Instructions
- Add everything into a deep pot aside from the oil, peas and fresh coriander. Mix everything together, ensuring all the ingredients are well distributed
- For lamb and beef, add 0,5 cups of water. For goat, add 1.5 cups of water. For chicken, no water is needed. Bring the mixture to a boil, then cover with a lid and simmer on low heat for 45 minutes for lamb or beef, 1.5hrs for goat and 20 minutes for chicken. Give everything a stir after every 15-20 minutes, making sure to keep breaking up the minced meat. Here is what my cooking looked like once the time was up
- Once the time is up, take off the lid, turn the heat up to high and allow the water to dry out, stirring often. Once the mixture looks dry, add in the oil and begin to sauté the curry. Keep stirring vigorously to help the curry break down - this entire process can easily take around 15 minutes. You'll know the sautéing process is done when the meat has darkened significantly, the oil has begun to rise at the edges and when it seems like the curry will catch at the bottom of the pan if you sauté it any longer
- Add the peas and 0.5 cups of water. Cover the curry again and allow this to simmer on low for 10 minutes
- Keema Matar is ready! Garnish it with fresh coriander before serving
Notes
You may find you need more oil if you use chicken, or if you use a less fatty cut of meat. Use this amount of oil as a rough estimate, but add more/less if you see fit.
MissJussi
Made it today, so amazing and easy to make!
Fatima
Thank you so much!! Glad you enjoyed it!! ♥️
Hami
Thank you so much for these wonderful Pakistani recipes. I love your website. I would love to have these in a book form. 🙂
Fatima
I’d love to do this one day! Thank you, so happy you enjoy my recipes!
Adil
Hi Fatima,
I made this today and OMG it was ABSOLUTELY DELICIOUS!!!!! Thank you SO MUCH for sharing this amazing recipe!! I will definitely be making this again and again!!
Adil
Fatima
You are SO welcome, so happy you enjoyed it!
Beena
Keema came out so good. The only difference, I didn't add the half cup oil, let it saute without it. Kids liked it too. Thank you for the detailed recipe.
Fatima
You’re most welcome! Glad you liked it!
Joginder Singh
Dear Fatima
Tried your Keema Matar recipe. It came out perfect by just following your crystal clear and precise instructions. You make things so easy. Thanx. God Bless You
Fatima
Thank you so much, Joginder. Always love hearing from you
Tom
Hi Fatima,
Made it for the first time last week & stunning ✔️
Quick question …. Using chicken mince this week but wanting to do a double portion, Do I double the spices ?
Thanks
Fatima
Hi Tom, glad you liked it! Yes, doubling everything will work great
Jasmine
Salaam Fatima. Thank you so much for creating and sharing such an amazing recipe! Initially, I was a little sceptical about the method, however the keema tasted delicious!
I love your website, the background you provide to each dish, the hints and tips as well the easy to follow method, with pics.
I look forward to recreating other recipes from your website x
Fatima
Thank you so much, I am so happy to hear you enjoyed it! <3
Louise Upton
Hi Fatima,
I made this tonight and it was lovely
Fatima
Thank you, Louise!
amjad
AOA, Fatima, I make this recipe and loved it. What different I would do if I used uncooked peas? Also, what if I want to make aloo Qeema with this recipe?
Fatima
Wasalam. So glad you enjoyed it!
If you use raw peas, I'd recommend adding them in the same time I've added my frozen peas in, with about 1/4 cup of water. Cook this for 15 or so minutes, till the peas are done.
If you'd like to use aloo, then add sliced aloo the same time I've added the peas, with half a cup of water. Cook till the aloo are soft. I also have a very popular aloo keema recipe you can follow 🙂
Ben
Hey Fatima, I absolutely love your recipes! I have made a few of them at home now and they are my go-to recipes over all the hundreds of curry books I own! I'm English but my in-laws are Punjabi and never got to learn from them how to cook that proper 'home style' curries (which I would choose any day over restaurant style). Yours are as close as they get, and just proves you don't need hundreds of spices involved to make a good dish. I'm glad you have been posting new recipes again and was definitely excited to see this one as Keema is right up there with my fave!
Fatima
Hi Ben! Thank you so much for your comment, really made my day! I'm so glad you like my recipes. I'm also glad you agree with my ethos that just a few spices are enough!
Hope you try the keema - let me know if you do!
Ben
@Fatima, I didnt even realise you replied to my last comment. Thanks for doing so, I have made a few recipes from your site, your Karahi recipe especially went down REALLY well amongst friends and family, (they did'nt even believe me when I told them it was made without onions lol!) Back to Keema, if I were to make this with 1KG of mince meat, shall I just double everything on the recipe (Including all the spices) or just increase the quantity of the onions and tomatoes? Shukria/Cheers! 🙂
Fatima
Hi Ben, I'm so happy to hear it went well!
I would say double the onions and tomatoes and start with x0.5 of the spices and work from there. Personally think you'd be OK with doubling the entire recipe but I would err on the side of caution with the spices!
Ben
@Fatima, I doubled the whole recipe exactly, including the spices, and it came out perfect. This is my go-to recipe for Keema now; the method is convenient and easy (not having to wait around for onions to brown and all that). Last time I even added a few cloves, a cinnamon stick, a Black cardamom pod and a few green ones and a pinch of nutmeg, and that brought out some exciting flavours along with it. Making it again tonight because the family loved it so much last time 😀
Fatima
Thrilled to hear that! Keema is always a winner with us too