Indian · medium

Keema Matar

Name: Keema Matar
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/4 lbs Ground Lamb; 1 cup Frozen Green Peas; 1 large Yellow Onion; 1 cup Diced Tomatoes; 1 1/2 tbsp Ginger-Garlic Paste; 2 tbsp Vegetable Oil; 1 tsp Garam Masala; 1/2 tsp Turmeric Powder; 1 tsp Cumin Seeds; 1/4 cup Fresh Cilantro (optional)

Spiced ground lamb cooked with green peas in a fragrant tomato-onion gravy. A quick-cooking Indian classic perfect for weeknights.

35 min
Total: 4
Serves: $22.00
Est. cost: 420
Cal/serving

Dietary, as tagged

Gluten-free
Dairy-free
Halal

Parent noteSkip the green chili. Most kids enjoy the mince-and-peas combo. Serve with plain rice or stuff into a pita pocket.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Ground Lamb1 1/4 lbs
Frozen Green Peas1 cup
Yellow Onion1 large
Diced Tomatoes1 cup
Ginger-Garlic Paste1 1/2 tbsp
Vegetable Oil2 tbsp
Garam Masala1 tsp
Turmeric Powder1/2 tsp
Cumin Seeds1 tsp
Fresh Cilantro (optional)1/4 cup

Method

01
Heat oil in a large skillet over medium-high heat. Add cumin seeds, then diced onion. Cook until onion is golden brown.
02
Add ginger-garlic paste, green chili, and cook 1 minute. Add ground lamb and break it up with a spoon. Cook until browned, about 8 minutes.
03
Stir in turmeric, coriander, cumin powder, garam masala, and diced tomatoes. Cook for 5 minutes until tomatoes soften.
04
Add green peas and 0.5 cup water. Simmer for 10 minutes until peas are tender and sauce thickens.
05
Garnish with fresh cilantro and a squeeze of lemon. Serve over basmati rice or with warm naan.

420
Calories: 30g
Protein: 16g
Carbs: 26g
Fat