Keema Matar: A Hug in a Skillet

The scent of curry powder and cinnamon mingling with browning lamb is an olfactory trigger that instantly transports me back to my grandmother’s kitchen. It wasn’t fancy, and the kitchen itself was small, but the aromas that wafted from her tiny stove were nothing short of magical. Keema Matar, that humble yet deeply satisfying dish of spiced ground meat and vibrant peas, was a frequent visitor to our family table. It was the kind of meal that warmed you from the inside out, a comfort food that felt both familiar and exotic, a testament to the power of simple ingredients transformed by love and fragrant spices.

This particular rendition, adapted from the venerable pages of the Woman’s Day Encyclopedia of Cookery, holds a special place in my heart. While lamb is often considered the traditional choice, this recipe graciously allows for the substitution of ground beef, making it accessible to a wider audience. The beauty of Keema Matar lies in its unpretentious nature; it’s a dish that doesn’t require elaborate techniques or rare ingredients, yet it delivers a depth of flavor that is truly remarkable.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: Serves 4 as a main course
• Dietary Type: Meat

Ingredients

Gather these straightforward ingredients for a truly comforting Keema Matar experience:

• 1 1⁄2 pounds ground lamb (or ground beef, if you prefer)
• 1 tablespoon minced garlic
• 2 tablespoons curry powder
• 1 cinnamon stick
• 1 teaspoon fresh ginger, minced
• 1 teaspoon salt
• 1 (10 ounce) package frozen peas

Equipment Needed

While Keema Matar is a relatively simple dish, a few key tools will ensure a smooth cooking process:

• A large skillet or pot
• A wooden spoon or spatula for breaking up meat and stirring
• A measuring spoon set
• A cutting board and knife for mincing garlic and ginger

Instructions

Creating this flavorful dish is a straightforward affair, designed for busy weeknights or relaxed weekends alike.

1. Begin by placing your large skillet over medium-high heat. Add the 1 1⁄2 pounds of ground lamb to the hot skillet. As the meat begins to cook, use your spoon or spatula to actively break up any large clumps, aiming for a fine crumble.
2. Continue to cook the meat, stirring occasionally, until it has browned nicely and the pan begins to release its moisture. This process usually takes about 5–7 minutes.
3. Once the meat is browned and some of the liquid has evaporated, it’s time to introduce the aromatics. Add the 1 tablespoon of minced garlic, the 2 tablespoons of curry powder, the 1 cinnamon stick, the 1 teaspoon of minced fresh ginger, and the 1 teaspoon of salt to the skillet with the meat.
4. Stir everything together well, ensuring that the spices coat the ground meat. Continue to cook and stir for another 5–7 minutes, or until the meat is fully cooked through. Keep breaking up any remaining large pieces of meat as you stir to achieve a consistent texture.
5. Now, it’s time for the vibrant addition of frozen peas. Add the entire 10 ounce package of frozen peas to the skillet.
6. Stir the peas into the meat and spice mixture. Continue to cook and stir, just until the peas are thawed and heated through. This should only take a few minutes, about 3–5 minutes, to preserve their bright color and fresh texture.
7. Before you serve, remember to carefully remove the cinnamon stick. It has imparted its subtle warmth and aroma to the dish, but its presence can be a distraction.

Expert Tips & Tricks

To elevate your Keema Matar from good to truly exceptional, consider these culinary insights:

• Achieving the Perfect Crumble: When browning the ground lamb (or beef), don’t rush the process. A good crumble forms when the meat is actively broken apart with a utensil while it’s still slightly firm. Avoid over-stirring initially, as this can lead to mushy meat.
• Spice Blooming: Giving the curry powder, garlic, and ginger a minute or two to toast in the rendered fat of the meat before adding the peas helps to release their full aromatic potential. This “blooming” of spices is a fundamental technique for building deep flavor.
• Pea Perfection: Frozen peas are a wonderful convenience, but be mindful of overcooking them. They should be tender and bright green, not mushy or dull. Stirring them in at the very end ensures they retain their delightful pop.
• The Cinnamon Stick’s Role: The cinnamon stick might seem unusual in a savory dish, but it provides a subtle sweetness and warmth that beautifully complements the other spices without making the dish taste overtly like dessert. Ensure it’s fully submerged in the cooking mixture to infuse its flavor effectively.
• Adjusting Spice Levels: If you enjoy a bit more heat, you can always add a pinch of cayenne pepper or red chili flakes along with the other spices. Conversely, if you prefer a milder flavor, use a curry powder designated as mild.

Serving & Storage Suggestions

Keema Matar is a versatile dish that shines in its simplicity. Traditionally, it’s served as a hearty main course.

• Serving: Present your beautifully fragrant Keema Matar directly from the skillet, ensuring the cinnamon stick is removed. It pairs wonderfully with steamed basmati rice, fluffy naan bread, or a side of cooling yogurt or raita. For a more complete meal, consider serving it alongside a simple cucumber and tomato salad.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. When ready to reheat, gently warm it on the stovetop over low heat, adding a tablespoon or two of water or broth if it seems a bit dry. If freezing, allow the Keema Matar to cool completely, then store in freezer-safe containers for up to 2–3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Here is an approximate nutritional breakdown for a serving of Keema Matar, based on the recipe using ground lamb:

Nutrient	Amount per Serving	% Daily Value
Calories	548.9 kcal
Calories from Fat	365 kcal
Total Fat	40.6 g	62%
Saturated Fat	17.5 g	87%
Cholesterol	124.4 mg	41%
Sodium	760.5 mg	31%
Total Carbohydrate	12.3 g	4%
Dietary Fiber	4.3 g	17%
Sugars	3.7 g	14%
Protein	32.5 g	64%

Note: Nutritional values are estimates and can vary based on the specific ingredients used, particularly the fat content of the ground meat.

Variations & Substitutions

While this recipe is wonderfully classic, it offers ample room for personalization.

• Beef Substitution: As mentioned, ground beef is a perfect substitute for ground lamb. Choose a leanness that suits your preference, keeping in mind that a slightly higher fat content can contribute to a richer flavor.
• Adding Vegetables: For a heartier dish, consider adding finely chopped onions sautéed with the garlic and ginger, or even some diced potatoes or carrots cooked until tender alongside the meat.
• Spice Intensity: Tailor the curry powder to your liking. For a spicier kick, opt for a hot curry powder or add a pinch of cayenne pepper. For a milder version, use a sweet or mild curry powder.
• Fresh Herbs: A scattering of fresh cilantro or parsley stirred in at the very end of cooking or used as a garnish can add a burst of freshness and color.

FAQs

Q: Can I make Keema Matar ahead of time?
A: Absolutely! Keema Matar reheats beautifully and can be made a day or two in advance. The flavors often meld even further overnight.

Q: What kind of curry powder should I use?
A: A good quality medium-hot curry powder will yield excellent results. You can adjust the heat level by choosing a mild or hot variety, or by adding additional chili flakes.

Q: Is it essential to use lamb?
A: While lamb is traditional and offers a distinct flavor, ground beef is an excellent and readily available substitute that will produce a delicious result.

Q: How do I prevent the peas from becoming mushy?
A: Add the frozen peas towards the very end of the cooking process and stir just until they are thawed and heated through. Overcooking will result in a softer texture.

Q: Can I make this dish vegetarian or vegan?
A: This specific recipe is meat-based. However, a similar dish can be created by substituting the ground meat with lentils, chickpeas, or a plant-based ground meat alternative, and ensuring all other ingredients are vegan-friendly.

Final Thoughts

Keema Matar is more than just a recipe; it’s an invitation to savor comfort, tradition, and the simple joy of a well-spiced meal. Its ability to come together so quickly, using such accessible ingredients, makes it a true weeknight hero. Whether you’re introducing it to your family for the first time or rediscovering a cherished favorite, I encourage you to embrace the aromas that fill your kitchen and the warmth that this dish brings to your table. Serve it with love, perhaps alongside a crisp glass of white wine or a refreshing cup of chai, and let the flavors tell their own delicious story. I’d be delighted to hear about your Keema Matar adventures!