Keema Matar (Spiced Ground Beef with Peas)
Local name: قیمہ مٹر
In short: Ground beef cooked with golden onion, tomato, ginger and warm spices until thick and fragrant, finished with sweet green peas and fresh coriander. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 440 kcal
Keema matar, ground meat cooked with green peas, is one of the most common weeknight dishes in Pakistani homes, and it stretches well to feed a crowd. The meat is fried with a deep golden onion base, ginger-garlic paste and tomatoes until the oil separates, then simmered with peas until the sauce clings to every crumb. It is eaten with roti or paratha, and the leftovers fill samosas and sandwiches the next day.
Instructions
- Heat the oil in a wide, heavy pot over medium heat. Add the cumin seeds, bay leaf, cardamom and cinnamon and let them sizzle for 20 seconds, until fragrant.
- Add the onions and fry for 10 to 12 minutes, stirring often, until deep golden brown. Stir in the ginger-garlic paste and cook for 1 minute.
- Add the ground beef and break it up finely with a wooden spoon. Cook for 8 to 10 minutes, stirring, until the meat is no longer pink and the liquid has cooked off.
- Add the tomatoes, turmeric, chili powder, ground coriander, cumin and salt. Cook for about 8 minutes, until the tomatoes collapse and the oil separates at the edges of the pot.
- Pour in the hot water, add the green chilies, then cover and simmer on low heat for 20 minutes. The meat should reach at least 71°C (160°F).
- Stir in the peas and cook uncovered for 8 to 10 minutes, until they are tender and the masala is thick and clings to the meat.
- Stir in the garam masala and lemon juice. Scatter the ginger and fresh coriander over the top and serve with roti.
Tips
- Skip extra-lean meat, since keema needs some fat to stay moist and carry the spices. Break the meat up finely as it browns so that no large clumps are left.
- Keema reheats well and tastes better the next day. Leftovers make a good filling for paratha, samosas or a keema sandwich with sliced onion.
Questions and answers
Can I use chicken or lamb for keema?
Yes. Ground lamb or goat is traditional and gives a stronger flavor. Ground chicken cooks faster, so simmer it for about 15 minutes and cook it to 74°C (165°F).
What goes with keema matar?
Roti, paratha or naan are the usual partners, with sliced onions, lemon wedges and plain yogurt on the side. It also goes well over plain rice.
How do I stop keema from turning dry?
Use meat with some fat, simmer it covered with a little water and stop cooking as soon as the masala is thick. Stir in a spoon of hot water if it tightens as it stands.
How long does it take to make Keema Matar (Spiced Ground Beef with Peas)?
About 1 h 10 min in total: 15 min of preparation and 55 min of cooking.
How many calories are in Keema Matar (Spiced Ground Beef with Peas)?
About 440 kcal per serving, with 28 g of protein, 15 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 15 g |
| Fat | 29 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 760 mg |
Estimated values, calculated from the ingredients.
