Keema Matar
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Keema Matar (Ground Beef and Peas Curry)

This Pakistani and Indian-style Keema Matar (Ground Beef and Peas Curry) is an easy, one-pot keema recipe that’s deeply flavorful with no whole spices used. This recipe also includes tips on how to make Keema curry with ground chicken.
Course Main Course
Cuisine Indian, Pakistani
Keyword Keema Matar
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Izzah

Ingredients

Curry

  • 3 tbsp neutral oil such as grapeseed or avocado
  • 1 medium onion finely chopped
  • 5-6 garlic cloves crushed
  • 1- inch piece ginger crushed
  • 1 lb ground beef or chicken
  • 1 medium (or 2 small) tomatoes finely chopped
  • 1-2 green chili peppers (such as a small Serrano or Thai chili) chopped
  • 1 tbsp plain whole-milk yogurt
  • ¾ tsp mild red chili powder or to taste
  • ½ tsp turmeric powder
  • 1 1/8 tsp kosher salt, divided or to taste

After cooking

  • 1 cup frozen green peas thawed
  • 1 small green chili chopped - optional
  • 1 tsp freshly ground black pepper
  • 1 tsp ground coriander (or coriander powder)
  • 1 tsp cumin seeds
  • ½ tsp garam masala
  • ¼ cup cilantro leaves chopped
  • 1/2 tsp fresh lemon or lime juice optional

Instructions

  • Heat a medium-sized pan over high heat. Once hot, add the oil and onions and sauté until the onions are slightly brown, about 8 minutes.
  • Add the garlic and ginger, and stir for a minute. Add the ground beef and cook for 4-5 minutes, stirring often, until it’s no longer pink and most of the moisture dries up. Use a wooden spatula to break up the meat into small pieces to ensure no lumps.
  • Add the tomato, green chili pepper, yogurt, red chili powder, turmeric, and 1 tsp of the salt and continue to cook for 2 minutes, until the tomatoes start to break down. You’ll notice the liquid in the mixture is beginning come to a boil.
  • Lower the heat to medium, cover and allow it to cook for about 15 minutes, stirring once in between. If you feel that there is not enough moisture and the meat is sticking to the bottom of the pan, add ¼ cup water.
  • Uncover, and stir in the peas, more green chili pepper (if using), the remaining 1/8 tsp salt, and 1/2 cup water. Cover again and allow the mixture to cook for about 3 minutes, or until the peas are cooked through.
  • Add the remaining spices and cilantro listed under ‘after cooking’ and sauté for another minute or two. Taste and adjust salt and spice. Lower the heat to the lowest setting, cover, and allow the flavors to settle for 5 minutes.
  • Turn off the heat, add lemon or lime juice, if desired, and serve hot with any kind of bread or rice.