Keema Mattar (Indian Lamb Mince with Peas)

Keema Mattar is a popular non veg dish in India. It’s a straight forward recipe and is pretty easy to master, all you need is a little patience. The result is a delicious spiced minced lamb dish which tastes great accompanied with fresh garam chappatis or fragrant basmati rice. Check it out, let me know what you guys think!

Serves 4-6

What we Need:

  • 1 1/2 lb minced lamb
  • 1 cup peas
  • 1 onion
  • 2 garlic cloves
  • 2″ ginger
  • 1 green chilli
  • handful fresh coriander
  • 1/4 cup yogurt
  • 1/2 cup of tin tomatoes
  • 1 tsp tomato puree
  • 1 tsp cumin seeds
  • 1 big black cardamom
  • 2 cloves
  • 1/4 cinnamon stick
  • 3 tbsp oil
  • 2-3 tsp (or according to taste)
  • 1/2 tsp garam masala
  • 1/2 tsp paprika
  • 1/2 tsp turmeric powder
  • 1/2 cup water

How we do:

  • In a food processor, place in the onion, garlic, ginger, chilli and the powdered spices.
  • In a non stick pan, heat the oil. Add the whole spices. When they begin to sizzle add the processed masala paste. Cook the paste on a low heat for 7-10 minutes. Keep stirring.
  • If the paste begins to stick to the bottom of the pan, you can add a couple of tbsp of water.
  • When the masala paste is golden and cooked (you can see the oil separate from the masala at this point), add the tin tomatoes and puree. Keep stirring for another 5 minutes.
  • Add the mince. Cook on medium heat and stir until it changes colour. You will see water form in the pan.
  • Once the water has reduced fully, add the peas and add 1/2 cup water.
  • Cover the pan and let it cook for another 10 minutes on low heat. Keep stirring every 2 minutes.
  • Now add the yoghurt and cook it for another 2-3 minutes. Add the coriander.
  • Balle Balle you are done! Best served with naan, chappati or rice!
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