“Keema Matar”, meaning spiced mince with peas is a traditional South Asian dry-style curry that’s simple to make, but really flavourful. We’ve done ours with lamb, though it can be done with any ground meat. It’s delicious with rice or wrapped in warm Indian naan breads like an Indian burrito, or in a bun as it’s eaten on the streets of Mumbai. If you’re lucky enough to have any leftovers, they’ll be even better the next day. 

Cook our delicious Lamb Keema Matar in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Lamb Keema Matar. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Garlic Paste pot, a Keema Curry Paste pot and a Garam Masala pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Lamb Keema Matar in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Garlic Paste
  • Keema Curry Paste
  • Garam Masala

Your shopping list for 4 servings:

  • 1 large onion
  • 500g lamb mince
  • 400g tin chopped tomatoes
  • 250g frozen peas
  • 4 naan breads
  • 240g rice (optional)
  • 2 tomatoes (optional)
  • 1 cucumber (optional)
  • plain yoghurt (optional)
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Our 25 minute recipe

  1. Cook the rice (optional)

    If you’re having rice, cook it according to packet instructions and keep it warm.

  2. Meanwhile, start the keema

    Heat a little oil in a pan over medium-high heat, then fry the onion for 5 mins.

    Mix in the GARLIC PASTE, then add the lamb mince. Fry for 5 mins, breaking it up with a spatula.

  3. Add the curry paste

    Stir in the KEEMA CURRY PASTE.

    Add the tinned tomatoes, 1 tbsp of sugar and the GARAM MASALA. Stir well and bring it to a gentle boil, then reduce the heat to medium-low and let it simmer for 5 mins.

    Add the peas and cook for 5 more mins

  4. Toast the breads

    Warm up the naan breads in a toaster or under the grill.  

  5. Serve

    Serve the keema with naan breads on the side to eat it with (or over rice, if having). Put the cucumber and tomato salad and the yoghurt on the side (optional).

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Lamb Keema Matar Top Reviews

Martin - 10th October 2020

Needs more heat

charlotte - 8th October 2020

Absolutely delicious curry which the hole family enjoyed

charlotte - 8th October 2020

Absolutely delicious curry which the hole family enjoyed

Nigel - 7th October 2020

A favourite

Nigel - 7th October 2020

A favourite

Helen - 5th October 2020

Could have been a bit richer but a nice dish overall

Lisa - 4th October 2020

Lovely flavours, quick & easy to make. Added fresh chillies with the tin tomatoes and fresh coriander & lime juice to serve.

Lisa - 4th October 2020

Lovely flavours, quick & easy to make. Added fresh chillies with the tin tomatoes and fresh coriander & lime juice to serve.

Pennie - 2nd October 2020

Made it in the pressure cooker. Lovely flavour. Added in a beef stock cube too and extra spice

Pennie - 2nd October 2020

Made it in the pressure cooker. Lovely flavour. Added in a beef stock cube too and extra spice

Sue - 30th September 2020

I used frozen mince, super easy!

Sue - 30th September 2020

I used frozen mince, super easy!

Leanne - 28th September 2020

Loved this dish, will make again but stuff the mix into some filo pastry to make some lamb samosas.

Leanne - 28th September 2020

Loved this dish, will make again but stuff the mix into some filo pastry to make some lamb samosas.

Jemma - 24th September 2020

Lush

Gareth - 23rd September 2020

Wow ordering again , packed with flavour

Gareth - 23rd September 2020

Wow ordering again , packed with flavour

Vicky - 17th September 2020

Absolutely love this one! Big hit with the whole family, so simple to make and tasty.

Alexis - 16th September 2020

I used passata instead of tinned tomato’s and it gave it a rich flavour and was a little more saucier

Alexis - 16th September 2020

I used passata instead of tinned tomato’s and it gave it a rich flavour and was a little more saucier

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