Keema Matar (Pakistani Spiced Minced Meat with Peas) — Make‑Ahead

Name: Keema Matar (Pakistani Spiced Minced Meat with Peas) — Make‑Ahead
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 450 g ground beef or lamb; 2 tbsp neutral oil; 1 large yellow onion; 4 clove garlic; 1.5 tbsp ginger; 1 piece green chili; 300 g tomatoes; 1 tbsp tomato paste; 1.5 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1 tsp garam masala; 0.5 tsp black pepper; 1.5 tsp salt; 120 ml water or low-sodium broth; 225 g frozen green peas; 0.25 cup fresh cilantro; 1 tbsp fresh lemon juice; 1 medium potato

A versatile Pakistani keema (minced meat) cooked with tomatoes, warm spices and peas. It keeps well in the fridge and reheats cleanly for quick weeknight dinners, sandwiches, parathas or rice bowls.

AI image

55 min

start to finish

15 min

hands on

Some skill

difficulty

servings

6 servings

Ingredients

Optional

1 medium potatopeeled and 1 cm dice, to stretch the keema(optional)

Roughly, per serving

350 kcal24g protein12g carbs22g fat

An estimate, not a lab analysis.

Method

Heat a heavy large skillet or sauté pan over medium heat and add the oil.
Add the chopped onion and a pinch of salt; sweat, stirring occasionally, until soft and starting to brown.
Add the minced garlic, grated ginger and chopped green chili; cook, stirring, until fragrant (about 1 minute).
If using the diced potato, add it now and toss to coat in the onion mixture.
Push the aromatics to the side, turn heat to medium-high and add the ground meat in an even layer.
Let the meat brown without disturbing for 2–3 minutes, then break it up and continue to cook until no longer pink and nicely browned.
Stir in tomato paste and chopped tomatoes, then add ground coriander, cumin, turmeric, red chili powder, black pepper and salt; mix to combine.
Pour in the water or broth to deglaze the pan, scraping any browned bits from the bottom with a spatula.
Bring to a gentle simmer, reduce the heat to low and partially cover the pan; simmer until the flavors meld and (if using) potatoes are tender, about 20 minutes.
Stir in the frozen peas and simmer uncovered until they are heated through and the sauce is reduced to your liking, about 4–5 minutes.
Turn off the heat and stir in the garam masala, chopped cilantro and lemon juice (if using); adjust salt.
Let the keema cool uncovered to near room temperature (about 30 minutes) before refrigerating for storage.
Cooling before sealing avoids sogginess from trapped steam.

Worth knowing

To stretch the recipe, add diced potato or extra peas — they soak up spices and keep the texture moist.
Store in an airtight container in the fridge for up to 4 days; freeze portions for 2–3 months.
Reheat gently on the stovetop with a splash of water or broth over medium-low heat until steaming, or microwave in covered dish, stirring once.
Use keema as a filling for parathas, in tacos, over steamed rice, or mixed into a quick omelette for breakfasts.
If you prefer a drier keema for sandwiches, cook a few extra minutes uncovered to reduce excess liquid.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Gluten-freeDairy-freeMeal prepHigh proteinOne pan

More Pakistani cooking

An original Restaurant Pro recipe — our own composition in the idiom of Pakistani cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.