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How to Make Indian keema matar (minced Meat )

Two women in aprons standing in a kitchen, discussing cooking near a stovetop.

Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as mutton, chicken or turkey can also be used in this recipe. Watch this how-to video to try this delicious version with matar or mutter (green peas). You'll be surprised how easy it is to make.

Ingredients:

Oil - 2 Tbsp

Bay Leaf - 1

Cinnamon Stick - 1 inch piece

Black Cardamom - 1

Green Cardamom - 2

Whole Cloves - 2

Onion - 1 large, finely chopped

Ginger - 2 tsp, minced

Garlic - 2 tsp, minced

Green Chilies - to taste, finely chopped

Turmeric Powder - 1/2 tsp

Red Chili Powder - to taste

Salt - to taste

Coriander Powder - 2 tsp

Cumin Powder - 1 tsp

Tomatoes - 2 large, pureed

Ground (Minced) Meat - 1 pound, any variety

Frozen Green Peas - 1/2 cup

Garam Masala - 1/2 tsp

Water - 1/2 cup or little more

Cilantro - finely chopped for garnishing

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