A heavily spiced North Indian dish made with minced lamb or goat meat cooked with peas, tomatoes, and aromatic spices. Popular across the subcontinent from Punjab to Hyderabad.
Nutrition & Info
374
kcal per serving
Protein
Carbs
Fat
Equipment Needed
pan
spatula
Instructions
-
1
Heat oil, add cumin seeds. Sauté onions until deep golden.
-
2
Add ginger-garlic paste and green chilies, cook for 2 minutes.
-
3
Add minced meat and cook on high heat until browned.
-
4
Add tomatoes, spice powders, and salt. Cook covered on low heat for 20 minutes.
-
5
Add green peas, cook 10 more minutes. Finish with garam masala and coriander.
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Did You Know?
Keema Matar with peas is considered one of the most comforting everyday meals in North Indian households.
Chef's Notes
Equipment Tips
- pan
- spatula
The Story Behind Keema
Keema has roots in Mughal and Central Asian cuisines. The word comes from Turkish kıyma meaning minced.
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