Keema Mattar (Ground Meat with Peas)

Keema mattar is a wonderful way of serving spiced ground meat. This is classic Indian comfort food. You can use mutton/ lamb/ chicken/beef for this recipe. Serve with white rice or pasta.


Keema Mattar (Ground Lamb/Mutton with Peas)

Serves 6 – 8



1 kg lamb or mutton, minced

2 moti elaichi (black cardamom)

4 laung (cloves)

Few bay leaves

1” dalchini (cinnamon stick)

2 small onions, chopped

4 plum tomatoes, chopped

8-9 cloves garlic, chopped

2” ginger, peeled and chopped

3 tsp, dhaniya powder (coriander)

1 tsp. haldi (turmeric)

Chilli powder to taste

Salt to taste




• Grind together the onions, tomatoes, garlic and ginger and set aside.

• Heat 3 tbsp. of oil in a wok or pot and add the moti elaichi, laung, cloves, and bay leaves.

• Stir for a minute and add the 4 tsp. dhaniya, 1 tsp. haldi, chili powder and salt.

• Mix well and add the ground onion mixture.

• Cover and cook well for about 20 minutes.

• Add the ground meat.

• Cook covered until the meat is almost done.

• Add the peas.

• Cook until meat is fully cooked.

• Adjust seasonings, garnish with chopped cilantro and serve hot with white basmati rice.


One thought on “Keema Mattar (Ground Meat with Peas)

  1. Pingback: For This Indian-Japanese Family, World Food Is Their Oyster | Feet in 2 Worlds

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