Mutton Keema Matar Recipe (Indian Minced Lamb with Peas)
Mutton Keema Matar is one of those recipes that belongs in every Indian home cook’s permanent rotation. Quick to make, deeply flavorful, endlessly versatile, and loved by virtually everyone who tries it, this bold minced lamb curry with green peas is Indian comfort food at its most satisfying.
Keema means minced meat and Matar means green peas in Hindi, and together they create a combination that is greater than the sum of its parts: the richly spiced ground lamb provides savory depth while the sweet peas offer freshness and color contrast in every bite.
Mutton Keema with peas is particularly popular among the Indian diaspora because the main ingredient, ground lamb or ground beef, is available at every mainstream American supermarket without needing a trip to a specialist Indian grocery store. It cooks in under 40 minutes, uses pantry spices you likely already have, and works equally well as a curry with naan or jeera rice, stuffed into a wrap or sandwich, or served over toast for a quick and satisfying meal.
Why You Will Love Mutton Keema Matar
- Ready in 40 minutes: One of the fastest Indian meat recipes you will make. Ground meat cooks much faster than whole cuts.
- Available ingredients everywhere: Ground lamb is at supermarket. No specialist store needed.
- Incredibly versatile: Serve it as a curry, stuff it in naan or paratha, use it as a filling for samosas, or eat it over rice
- High protein, nutrient-dense meal: Ground lamb plus peas provides a complete, balanced protein meal
- Budget-friendly: Ground lamb is typically cheaper per pound than whole lamb cuts
- Great for meal prep: Keema stores and reheats beautifully and tastes even better the next day
Mutton vs Lamb in Keema: What Should You Use?
In Indian cooking, mutton traditionally refers to goat meat, not sheep. However outside India, the word mutton on an Indian restaurant menu almost always means lamb. This recipe works equally well with:
- Ground lamb: The most widely available option in US supermarkets. Mild, slightly sweet flavor that pairs beautifully with Indian spices. Available at Whole Foods, Kroger, Walmart, and most mainstream grocery stores.
- Ground goat: The most authentic choice for Indian Keema. Slightly stronger, gamier flavor. Available at Indian, Middle Eastern, and halal grocery stores, and on Amazon Fresh in many US cities.
- Ground beef: A very common substitute in Indian homes, particularly in Muslim households. Gives a richer, fattier result. The most widely available and economical option.
- Ground turkey or chicken: A lighter, leaner option that works well with the bold spice blend. Reduces calories significantly.
Ingredients for Mutton Keema Matar (with Metric Measurements)
All measurements are given in US cups and spoons with metric equivalents in brackets for international readers.
For the Keema
- 1.5 lbs (700g) ground lamb (or ground beef or goat): Look for ground lamb with at least 15 to 20% fat content for the most flavorful result. Very lean ground lamb can result in a dry keema.
- 1 cup (150g) green peas: Frozen peas from any US grocery store work perfectly and are available year-round. Fresh peas can be used when in season. Do not use canned peas as they are too soft.
- 3 tablespoons oil: Any neutral oil. A combination of oil and 1 tablespoon ghee gives better flavor.
- 1 tablespoon ghee: Available at Whole Foods, Costco, Trader Joe’s, and Amazon
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 large onions, very finely chopped: About 2 cups (300g). Fine chopping is important here as keema has a fine, even texture and large onion pieces would feel out of place.
- 1.5 tablespoons ginger-garlic paste: Or 5 garlic cloves and 1.5-inch fresh ginger, both very finely minced
- 2 green chilies, finely chopped: Serrano or jalapeño work as substitutes. Adjust quantity based on heat preference.
- 3 medium tomatoes, very finely chopped: About 1.5 cups (360g). Or 1 cup canned crushed tomatoes.
- 1.5 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala: Added at the end
- ½ teaspoon black pepper powder
- 1 teaspoon kasuri methi (dried fenugreek leaves): Available at Indian grocery stores and on Amazon. Adds the restaurant-style aroma that makes keema smell extraordinary.
- ½ cup (120ml) water: Adjust for desired consistency
- Salt to taste
For Garnish
- 3 tablespoons fresh cilantro, finely chopped
- 1 tablespoon fresh ginger, julienned
- Lemon wedges for serving
- Optional: 1 green chili, thinly sliced
How to Make Mutton Keema Matar: Step by Step
Step 1: Brown the Aromatics (12 minutes)
Heat oil and ghee together in a large heavy-bottomed pan or wok over medium heat. Add the cumin seeds and bay leaves and let them sizzle for 30 seconds. Add the very finely chopped onions and cook over medium heat for 10 to 12 minutes, stirring regularly, until they turn deep golden brown. Deep golden, almost caramel-colored onions are the foundation of good keema flavor. Do not settle for pale or lightly colored onions.
Add the ginger-garlic paste and green chilies. Cook for 2 minutes, stirring constantly, until the raw smell disappears completely.
Step 2: Add Tomatoes and Spices (8 minutes)
Add the very finely chopped tomatoes and cook over medium heat for 6 to 7 minutes until they break down completely into the onion mixture and the oil begins to separate from the sides. Add the red chili powder, coriander powder, cumin powder, turmeric, and black pepper. Mix well and cook for 2 minutes to bloom the spices in the oil. The masala base should be dark, thick, and intensely aromatic at this stage.
Step 3: Add and Brown the Minced Meat (10 minutes)
Add the ground lamb to the pan. Break it up immediately and thoroughly with a wooden spoon or spatula into small, even pieces. It is important to break up any large clumps of meat as soon as it hits the hot pan, before it begins to cook, for the best even-textured keema. Cook over medium-high heat for 8 to 10 minutes, stirring and breaking up the meat continuously, until the lamb is fully browned and any excess liquid released by the meat has evaporated completely. The keema should look dry, browned, and well-combined with the masala at this stage, not wet or watery.
Step 4: Add Peas and Simmer (10 minutes)
Add the frozen peas and water to the pan. Stir well to combine. Bring to a gentle simmer over medium heat, then reduce heat slightly, cover, and cook for 8 to 10 minutes until the peas are tender and the water has mostly absorbed into the keema. If you prefer a drier keema, cook uncovered and let all the liquid evaporate. If you prefer a slightly saucier keema that works better over rice, add an extra ¼ cup of water and simmer for 5 more minutes.
Step 5: Finish and Serve
Add the garam masala and crushed kasuri methi. Stir well and cook for 1 more minute. Taste and adjust salt as needed. Turn off the heat. Garnish generously with fresh chopped cilantro, julienned ginger, and lemon wedges on the side. Serve hot.
Pro Tips for the Best Keema Matar
- Break up the meat immediately: The moment ground lamb goes into the hot pan, start breaking it up aggressively with your spoon. If you let clumps form before breaking them up, they become difficult to separate later and you end up with uneven chunks rather than fine, evenly-textured keema.
- Cook out all the liquid: After adding the lamb, liquid from the meat will release into the pan. Do not add peas until this liquid has completely evaporated and the keema looks dry and browned. Rushing this step gives watery, steamed-tasting keema instead of deeply flavored, browned keema.
- Finely chop everything: Keema has a naturally fine, even texture and works best when the onions and tomatoes are chopped as finely as possible rather than roughly chopped. Fine chopping also helps them cook down faster.
- Add peas late: Adding frozen peas too early causes them to turn grey-green and mushy. Add them in the last 10 minutes of cooking to keep them bright green and slightly firm.
- Do not cover during meat browning: Keep the lid off when browning the meat so steam can escape and the lamb browns rather than steams.
Ways to Serve Keema Matar
Keema Matar is one of the most versatile Indian dishes and can be served in multiple ways:
- Classic curry style: Serve in a bowl with naan or jeera rice for a traditional Indian meal
- Stuffed in paratha: Use as a filling inside paratha for an incredible stuffed flatbread
- As a wrap or kati roll: Wrap in a warm flatbread with sliced onions, green chutney, and a squeeze of lemon for a street food-style meal
- Over toast or bread: Spoon over buttered toast for a quick Indian-spiced version of sloppy joes that works brilliantly for breakfast or brunch
- As a samosa or pastry filling: Use as filling inside samosas for one of the most delicious samosa variations
- With eggs: Make a well in the center of the keema and crack eggs directly into it, then cover and cook until the eggs are set for a complete one-pan meal
Storage and Reheating Instructions
How to Store
Refrigerator: Cool completely and store in an airtight container for up to 4 days. Keema Matar is an excellent meal prep option and tastes even better the next day as the spices continue to develop.
Freezer: Keema freezes exceptionally well for up to 3 months. The minced texture and dry consistency means it freezes and thaws better than most Indian curries. Freeze in individual portions for convenient weekday meals. Thaw overnight in the refrigerator before reheating.
How to Reheat
- Stovetop (best method): Reheat in a pan over medium heat with a splash of water, stirring frequently. Add a pinch of fresh garam masala and a squeeze of lemon after reheating to refresh the flavors.
- Microwave: Heat in 60-second intervals, stirring between each, until heated through. Add a teaspoon of water before microwaving to prevent drying out.
Nutrition Information
One serving of Mutton Keema Matar (recipe serves 4) contains approximately:
- Calories: 420 kcal
- Protein: 38g
- Carbohydrates: 14g
- Fat: 24g
- Fiber: 4g
- Iron: 5mg (28% of daily value)
- Sodium: 500mg
Mutton Keema Matar is both a high-protein and high-iron meal, making it particularly valuable for anyone at risk of iron deficiency, including women, athletes, and vegetarians transitioning to including meat. The green peas add a meaningful amount of plant-based protein, fiber, and vitamins C and K to the dish. Using ground turkey instead of lamb reduces the calorie count to approximately 320 kcal per serving while maintaining the high protein content.
Frequently Asked Questions
Yes, absolutely. Ground beef is a very common substitute for lamb or mutton keema in Indian cooking and works beautifully with all the same spices. Use 80 to 85% lean ground beef for the best flavor. The result will be slightly richer and fattier than lamb but equally delicious.
Yes. Plain Keema without peas, called simply Keema Masala, is equally popular. You can also substitute the peas with other vegetables: diced potatoes (Keema Aloo), diced carrots, or chopped mushrooms. Potatoes take longer to cook so add them with the water and increase the simmering time to 15 minutes.
After browning the ground lamb, tilt the pan and use a spoon to carefully remove any excess fat that has pooled. Ground lamb can release significant amounts of fat during cooking and removing excess fat makes the final keema less greasy without affecting flavor. Using a leaner ground meat (90% lean) also reduces the fat content significantly.
Yes, with adjustments. Reduce the red chili powder to ½ teaspoon, skip the green chilies entirely, and use a mild garam masala. The mildly spiced version is loved by children and is a great way to introduce Indian flavors. The combination of ground meat and peas makes it naturally appealing to kids.
