Keema Matar

Keema matar traces its roots to the Mughal kitchens of North India, where minced meat was simmered slowly with aromatics and finished with sweet green peas. It is a beloved home-cooked curry, equally at home spooned over rice, piled onto naan, or stuffed into samosas and parathas. Ground lamb is the classic choice, though many families make it with beef or chicken.

A meaty, warming one-pot

The keema is finely textured and rich, cooked until it absorbs the onion-tomato masala completely, with green peas adding little bursts of sweetness. Warm garam masala and a spoonful of yogurt give the gravy a mellow, rounded depth, while green chilies keep things lively. It is hearty, satisfying food that comes together in under an hour. Serve it with warm naan and a simple salad, or pile it into a paratha for the best stuffed bread of your life. The leftovers are even better the next day, once the spices have settled into the meat.

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