How to Cook Mince Lamb with Peas Curry or Keema Matar

I love this minced lamb and peas curry also known as keema matar and often make it at home especially when I am having visitors over. This also freezes well, so I often cook extra and freeze it for another day. My kids do eat this, but I tend to reduce the chili powder for them to 1/2 tsp and add in a dollop of yoghurt on top of the curry to mellow the spices down for them.

It has taken me years to perfect the recipe. Traditionally this is made with minced mutton, but I have always made it with minced lamb meat so the texture will be slightly different when using both these meat. I tasted this dish at a restaurant in Malaysia when I was attending a function and totally fell in love with it. I came home and made it my mission to create a recipe which matched the flavours and proud to say that I have done it. This recipe is so versatile and you can serve this in a wrap, sandwich, with rice or chapati or naan bread.

Here’s a short youtube video on how to make this delicious minced lamb and peas curry.

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Here are more recipes for you to try:

Simple Malaysian Egg and Potato Curry Recipe

Leek and Potato Soup Recipe

Homemade Shepherd’s Pie Recipe

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yeahfoodie I love this minced lamb and peas curry also known as keema matar and often make it at home especially when I am having visitors over. This also freezes well,… Cooking How to Cook Mince Lamb with Peas Curry or Keema Matar Asian Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 500g mince lamb
• 1 cup peas
• 1 Indian bombay or red onion, diced small
• 2 tomatoes, chopped
• 1" ginger,minced
• 2-3 pips garlic, minced
• 1-2 tbsp oil or ghee (clarified butter)
• handful fresh/frozen curry leaves
• 1 Indian bay leaf (optional)
• 1/2-1 tsp chilli powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tbsp meat curry powder (mixed with a bit of water to make a paste)
• 1 tsp cumin powder
• 1/2 tsp garam masala
• 1/2 cup Greek yoghurt
• Fresh coriander/cilantro leaves and mint leaves for garnish

Instructions

1. Add minced lamb to a bowl and marinate it with chilli powder, turmeric powder, coriander powder, cumin powder garam masala, grated ginger, grated garlic and yoghurt. Marinade it for a minimum of an hour or leave it overnight in the fridge. Bring meat to room temperature before cooking it.

2. Add 1-2 tbsp oil or ghee in pan and fry the cinnamon bark, star anise. Then add half of the chopped onions and fry it till slightly browned, add balance of the onions, curry leaves, ginger, garlic and stir fry for a few minutes till you get a nice fragrant smell.

3. Add the tomatoes and cook it for a few minutes

4. Next, add the curry paste and stir fry for a few minutes.

5. Mix in the marinated lamb mince and let it cook for another few minutes.

6. Add in 1-2 cups of water and the Indian bay leaf and let the meat simmer for around 40 minutes or an hour. If the mixture gets dry, feel free to add more water, it has to be slightly moist with a little gravy to it.

6. Add in salt, and when you find the meat is nicely cooked, add in the frozen peas and cook for another 4 minutes.

7. Finally, add the chopped cilantro/coriander leaves and the mint leaves and serve. If you are freezing this, let it cool and freeze it without the herbs.