Ecomely

Language

Keema matar: recipe illustration
Meat

Keema matar

Minced beef simmered with peas in a spiced tomato sauce. A family dish from Pakistan, soft and fragrant, served hot with bread or rice.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

444 kcal per serving

Protein
30.3 g
Carbohydrates
12.5 g
of which sugars
7.4 g
Fat
28.8 g
of which saturated fat
8.5 g
Fiber
6.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely slice the onions, grate the ginger and garlic, chop the coriander and dice the tomatoes.
  2. Heat the oil in a large frying pan and fry the onions for 8 minutes over medium heat until golden.
  3. Add the ginger and garlic, then the spices (cumin, coriander, chilli) and fry for 1 minute, stirring.
  4. Add the minced beef and brown it, breaking it up well, for about 6 minutes, until no pink remains.
  5. Add the tomatoes and the tomato paste, cover and simmer for 10 minutes until the sauce becomes smooth.
  6. Stir in the peas and green chilli, then add a splash of water if it sticks. Cover and cook for 10 minutes.
  7. Off the heat, sprinkle with garam masala and fresh coriander, adjust the seasoning and serve hot.

Variations and tips

Potato version. Add 2 potatoes cut into cubes with the peas for a more filling dish.

With what's available here. Use frozen peas instead of fresh, which are ready to use.

More ideas

Aloo gosht1 h 50 · 4 serv.Sindhi biryani1 h 45 · 4 serv.Bhindi gosht1 h 40 · 4 serv. · budget-friendlyChicken achari (chicken in achar spices)1 h 10 · 4 serv.Chicken handi1 h · 4 serv.Bannu pulao1 h 20 · 4 serv.Aloo chana (potato and chickpea curry)50 min · 4 serv. · budget-friendlyBeef pulao1 h 45 · 4 serv.

Original Ecomely recipe.