When Sunday meal prep feels overwhelming and you need a high protein curry that tastes better the next day, this lamb keema matar is your answer. It delivers 33g of protein per serving, comes together in 30 minutes, and stores beautifully in the fridge or freezer for balanced thali meals all week long.
This is exactly the kind of recipe that fits into the Thali Method approach to Indian cooking: authentic flavors that support your balanced eating goals without adding stress to your already packed schedule.
With 33g of protein per serving, this lamb keema matar gives you more than half the protein most busy adults need in a single meal. The poppy seed paste adds richness without heavy cream, while the green peas bring fiber and natural sweetness. You can make three full servings in 30 minutes or triple the batch to stock your freezer with ready to reheat dinners. This is how balanced Indian eating fits into real life.
What Makes Lamb Keema Matar So Nutritious
This recipe solves the protein challenge many home cooks face when trying to build balanced thali meals. Ground lamb provides complete protein with all essential amino acids, while green peas add plant based protein and fiber that keeps you satisfied longer.
- Protein: 33g per serving, compared to just 15g in many vegetarian curries
- Fiber: 4g of fiber helps regulate blood sugar and supports gut health
- Balanced macros: 13g of carbs keeps this keto friendly or perfect for carb cycling
- Complete meal base: At 399 calories per serving, you have room to add rice, roti, and sides for a full thali
- Iron rich: Ground lamb provides 4mg of iron, supporting energy levels throughout busy days
These numbers mean you can serve this lamb keema with rice and a vegetable side to create a complete 500 calorie thali with 40g total protein. That is the kind of balanced eating that actually sustains you through hectic evenings without reaching for takeout.
Key Ingredients
This recipe keeps ingredients simple and accessible, using pantry staples you likely already have. The magic happens in how these familiar ingredients come together to solve your weeknight protein needs.
Ground lamb (keema): The star protein bringing 33g per serving. Look for 85% lean lamb for the best balance of flavor and nutrition. Lamb has a richer taste than beef and pairs beautifully with aromatic spices. If lamb is not available, ground beef or turkey works, though you will lose some of that authentic keema flavor.
Poppy seeds (khus khus): These tiny seeds grind into a creamy paste that thickens the curry naturally without heavy cream or coconut milk. They add subtle nuttiness and healthy fats. Toasting them first brings out deeper flavor. If you cannot find poppy seeds, cashews create similar creaminess.
Green peas (matar): Fresh or frozen both work perfectly here. They add 4g protein and 3g fiber per serving while bringing natural sweetness that balances the savory lamb. Frozen peas are actually more convenient for meal prep since they are already portioned and keep longer.
Aromatics and spices: Onions, ginger garlic paste, and warming spices like cumin, coriander, and garam masala build that restaurant style depth. These are the backbone of any good keema curry.
See the recipe card below for exact quantities and measurements.
Smart Shopping Tips
- Buy ground lamb in bulk when on sale and freeze in 1 pound portions for quick meal prep
- Keep frozen peas stocked year round, they are picked at peak freshness and often more nutritious than fresh
- Toast extra poppy seeds and store in the freezer to skip this step on busy nights
- Pre-made ginger garlic paste saves 10 minutes of prep time, look for brands without added sugar
How to Make Lamb Keema Matar Perfectly
Pro Tips for Best Results
- Toast poppy seeds properly: Watch them constantly, they go from golden to burnt in seconds. You want them aromatic and one shade darker, about 90 seconds over medium heat.
- Do not rush the onions: Cooking onions for the full 5 minutes with salt draws out moisture and develops sweetness. This creates the flavor base that makes restaurant style keema.
- Break up the lamb completely: Use a wooden spoon or potato masher to break ground lamb into small, even pieces. Large clumps cook unevenly and do not absorb spices well.
- Let it rest before serving: After turning off heat, let the keema sit covered for 3 minutes. This allows flavors to meld and the curry to thicken slightly as it cools.
- Add peas at the end: This keeps them bright green and slightly firm. Overcooked peas turn mushy and lose their sweet pop.
Make Ahead Strategy
This lamb keema matar is built for meal prep and actually improves in flavor after a day in the fridge as spices continue developing.
- Prep the base ahead: Cook through adding the lamb and water, then cool and refrigerate up to 2 days. Finish with poppy paste, tomato, and peas when ready to eat.
- Full batch cooking: Make the complete recipe on Sunday, portion into containers, and you have Tuesday through Thursday dinners ready. Reheat on stovetop with a splash of water.
- Freezer meal strategy: Triple the recipe and freeze in 2 cup portions. Each portion is one complete serving for a thali meal. Thaw overnight in fridge or reheat from frozen in a covered pan over low heat.
Instructions
This lamb keema comes together in three simple stages: prepping aromatics, building the curry base, and finishing with peas. Even if you're new to Indian cooking, these straightforward steps will give you restaurant quality results.
- Chop vegetables: Finely chop onions into small, uniform pieces. Chop fresh coriander and set aside for garnish.
- Toast poppy seeds: Roast poppy seeds in dry pan over medium heat for 1-2 minutes until aromatic and golden, stirring constantly to prevent burning.
- Cook aromatics: Heat oil in heavy bottomed pan over medium heat. Add onions and salt, cook 5 minutes until softened, then add ginger garlic paste and cook 2-3 minutes.
- Grind poppy seeds: Transfer roasted seeds to spice grinder and grind to fine paste, adding 1-2 tablespoons water for smooth consistency.
- Bloom spices: Add chili powder, coriander powder, cumin powder, and garam masala. Fry for 1 minute, stirring constantly until fragrant.
- Cook lamb: Add ground lamb and water to pan. Mix well, breaking up clumps of meat. Close lid and cook on medium heat for 2 minutes.
- Add finishing ingredients: Add ground poppy seed paste, tomato paste, and green peas. Mix well, close lid, and cook for 10 minutes on medium heat, stirring occasionally.
- Finish and rest: Turn off heat and sprinkle chopped fresh coriander leaves over keema. Let rest 2-3 minutes before serving to allow flavors to meld.
For complete step-by-step instructions with exact measurements, see the recipe card below.
Serving Ideas and Variations
How to Serve
Lamb keema matar shines as the protein centerpiece of a balanced thali meal. The rich, savory curry pairs beautifully with neutral starches and fresh vegetable sides.
Classic balanced thali: Serve one cup (260g) of keema with white rice and cucumber peanut salad. This combination gives you approximately 550 calories, 33g protein, and 8g fiber for a complete meal.
High protein thali: Pair keema with high protein rice and a side of raita. You will get over 45g protein total, perfect for post workout meals or days when you need extra satiety.
Low carb option: Skip the rice and serve with cauliflower rice or alongside air fryer zucchini for a keto friendly thali under 450 calories with 33g protein intact.
Traditional North Indian style: Serve keema with warm roti or naan, sliced onions, and lemon wedges for an authentic Pakistani or Punjabi meal experience.
Mumbai street food style: Toast pav buns with butter until golden, then spoon warm keema generously over the top. This keema pav combination is a beloved Mumbai street food that transforms your curry into a handheld meal.
Delicious Variations
Extra vegetables: Stir in diced bell peppers, carrots, or spinach during the last 5 minutes of cooking. This adds 2 to 3g more fiber per serving and boosts vitamin content without changing the protein profile.
Spice it up: Double the chili powder or add fresh green chilies with ginger garlic paste for a spicier version. The extra capsaicin may even boost metabolism slightly.
Creamier texture: Stir in 2 tablespoons of Greek yogurt or coconut cream at the end of cooking. This adds 3g protein (with yogurt) and makes the curry silkier.
Keema pav: Serve the curry spooned over toasted pav buns for a popular Mumbai street food style meal. Great for weekend brunches.
Substitutions
Ground beef for lamb: Use 85% lean ground beef as a direct 1:1 swap. You will save money and still get 30g protein per serving, though the flavor will be less rich and slightly gamier.
Ground chicken or turkey: These leaner proteins work well but may need an extra tablespoon of oil to prevent drying. Protein content stays similar at 31 to 32g per serving with less fat overall.
Cashews for poppy seeds: Soak 2 tablespoons raw cashews in hot water for 15 minutes, then grind into paste. This creates similar creaminess and adds 2g more protein per serving.
Fresh tomatoes for paste: Use 1 cup finely chopped tomatoes instead of 2 tablespoons paste. Cook an extra 5 minutes to reduce liquid. Fiber increases by 1g per serving.
Edamame for peas: Frozen shelled edamame adds 6g more protein per serving compared to green peas while maintaining the same sweet pop and bright color.
Equipment
This recipe works beautifully in standard kitchen equipment, though a few key tools make the process faster and results more consistent.
Heavy bottomed pan or Dutch oven: Essential for even heat distribution that prevents spices from burning. A 4 quart size is perfect for batch cooking triple portions. The thick bottom means you can walk away without worrying about scorching.
Spice grinder or mortar and pestle: Necessary for grinding poppy seeds into smooth paste. A coffee grinder dedicated to spices works great. Without this, you can use pre-ground poppy seed powder, though freshly ground has better flavor.
Wooden spoon or potato masher: Makes breaking up ground meat into small, even pieces much easier than a regular spoon. The flat edge of a potato masher works especially well.
Instant Pot alternative: You can make this in a pressure cooker using the sauté function for the base, then pressure cook on high for 5 minutes after adding lamb and water. This is helpful when batch cooking multiple recipes simultaneously.
Storage
Refrigerator storage: Cool keema completely, then transfer to airtight containers. It stays fresh for 4 to 5 days in the fridge. The flavors actually deepen and improve after 24 hours as spices continue marrying together.
Freezer storage: This lamb keema matar freezes exceptionally well for up to 3 months. Portion into 1 or 2 cup servings in freezer safe containers or bags. Label with date and serving size for easy meal planning.
Reheating instructions: From fridge, reheat in a covered pan over medium low heat with 2 tablespoons water, stirring occasionally for 5 to 7 minutes. From frozen, thaw overnight in fridge first or reheat directly from frozen over low heat for 15 to 20 minutes, adding a bit more water to prevent sticking. Microwave works too: heat on 70% power in 1 minute intervals, stirring between.
Meal prep tip: Freeze in flat, thin layers in freezer bags. They thaw faster and heat more evenly than thick blocks. Stack them vertically in your freezer like files for easy access.
Nutrition
One serving of Lamb Keema Matar Recipe, which is 1 cup (260g), contains 399 calories with 33g of protein, 4g of fiber and 13g of carbs.
Your Questions Answered
Absolutely! Start with just ¼ teaspoon chili powder instead of ½ teaspoon, and skip any additional green chilies. The poppy seed paste and peas bring natural sweetness that kids enjoy, and you can always add hot sauce to individual adult portions at the table. Many families make a double batch with half mild and half spicy by dividing the curry before adding the chili powder.
The key is adding moisture back in. When reheating refrigerated or frozen keema, add 2 to 3 tablespoons of water or broth and cover the pan. This creates steam that rehydrates the meat and prevents it from drying out. Heat slowly over medium low rather than high heat. The poppy seed paste in this recipe also helps keep the curry moist compared to recipes without it, which is why this particular keema reheats so beautifully.
Great news: freezing has minimal impact on protein and other macronutrients. The 33g of protein per serving stays the same whether fresh or frozen. Some water soluble vitamins like vitamin C may decrease slightly during freezing and reheating, but minerals like iron and zinc remain stable. To maximize nutrition retention, cool the keema quickly before freezing, store in airtight containers to prevent freezer burn, and use within 3 months for best quality.
Yes! This versatile lamb keema works beautifully in many preparations. Use it as a filling for samosas or parathas for handheld meals. Stuff it into bell peppers for a low carb dinner. Serve it over toasted pav buns for keema pav, a popular Mumbai street food. Or mix it with scrambled eggs for a high protein breakfast that packs 40g protein per serving. The poppy seed base means it holds together well for stuffing applications.
Build Your Balanced Thali
The Thali Method is all about creating complete, balanced meals that combine different flavors, textures, and nutrients on one plate. This lamb keema matar serves as your protein rich curry base, and pairing it thoughtfully with complementary dishes creates a satisfying thali that keeps you full for hours.
Complete protein thali: Serve this keema alongside horse gram curry for a double protein punch totaling 45g protein per meal. Add carrot coconut salad for crunch and steamed white rice as your starch. This thali provides approximately 650 calories with 48g protein and 12g fiber.
Quick weeknight thali: Pair keema with a simple tomato dal and cucumber peanut salad. Everything comes together in under 45 minutes for a thali with 40g protein and 580 calories total.
Freezer friendly thali: Because this keema freezes beautifully, batch cook it alongside chicken curry and palak paneer on meal prep day. Mix and match frozen portions throughout the week for variety. Each combination gives you 35 to 45g protein per complete thali meal.
Low carb thali option: Skip the rice and serve keema with bottle gourd raita and a generous portion of green beans stir fry. You will get a satisfying 400 calorie thali with 35g protein and just 15g net carbs.
Meal Prep and Freezer Strategy
This lamb keema matar is one of the most meal prep friendly recipes in the Thali Method collection. The curry actually improves after a day in the fridge, and it freezes perfectly without losing texture or flavor.
Sunday batch cooking: Triple this recipe to make 9 cups total keema. Use 3 cups for dinner Sunday night, refrigerate 3 cups for Tuesday and Wednesday meals, and freeze 3 cups in individual portions for later in the month. This gives you three complete curry components for balanced thalis without cooking again for days.
Freezer meal assembly: Divide cooled keema into 1 cup portions (about 260g each). Use silicone muffin cups, small containers, or freezer bags laid flat. Flat freezer bags thaw fastest, usually within 3 hours at room temperature or overnight in the fridge. Label each portion with the date and serving size.
Mix and match thali building: When you have frozen portions of keema, dal, and vegetable curries, you can build custom thalis in minutes. Pull one portion of keema and one of dal from the freezer, cook fresh rice (20 minutes), and you have a balanced 550 calorie meal with 45g protein.
Reheating for best results: Thaw frozen keema overnight in the fridge when possible. Reheat in a covered pan over medium low with 2 tablespoons water, stirring occasionally for 7 to 10 minutes until heated through to 165°F. The poppy seed paste prevents the meat from drying out, so your reheated keema tastes just as good as fresh.
Weekly meal prep timeline: Prep on Sunday, enjoy fresh Monday and Tuesday, then serve from fridge Wednesday and Thursday. Friday can be your freezer stash meal where you pull a frozen portion made weeks ago. This rotation prevents food waste and gives you balanced meals even on the busiest weeks.
Enjoy!
This lamb keema matar recipe solves that Sunday meal prep overwhelm by giving you a high protein curry that stores beautifully and actually tastes better the next day. With 33g of protein per serving and the ability to freeze for up to three months, you finally have a solution for those Tuesday evenings when cooking from scratch feels impossible. The combination of tender ground lamb, sweet peas, and aromatic poppy seed paste creates comfort food that supports your balanced eating goals rather than derailing them.
This is what the Thali Method is all about: authentic Indian recipes that fit your real life. Not complicated, not time consuming, just delicious food that makes balanced eating simple and sustainable.
Have you tried making keema in your Instant Pot, or do you prefer the traditional stovetop method? Share your favorite way to serve lamb keema matar in the comments below!
Lamb Keema Matar Recipe
Equipment
- Heavy-bottomed pan with lid for cooking keema
- Spice grinder or mortar and pestle for grinding poppy seeds
- Wooden spoon for stirring
Ingredients
For Preparing:
- 2-3 medium (175 g) onions - 175g, finely chopped
- 1 tablespoon (5 g) fresh coriander leaves - for garnish, finely chopped
- 2 teaspoon (7 g) poppy seeds - 7g
For the Lamb Keema Base:
- 1 tablespoon (14 g) oil - 14g, neutral cooking oil
- 2 teaspoon (18 g) ginger garlic paste - 18g
- 2 teaspoon (15 g) salt - 15g
For the Spice Mix:
- ½ teaspoon (2 g) chili powder - 2g, adjust to taste
- 1 teaspoon (2 g) coriander powder - 2g
- ¼ teaspoon (1 g) cumin powder
- ¼ teaspoon (1 g) garam masala
For Cooking:
- 1 lb (454 g) ground lamb - 454g, keema
- 1 cup (240 ml) water - 240ml
- 2 tablespoon (24 g) tomato paste - 24g
- ½ cup (90 g) green peas - 90g, frozen or fresh
Instructions
Prep the Ingredients:
- Finely chop 2-3 medium onions into small, uniform pieces. Finely chop 1 tablespoon fresh coriander leaves for garnish and set aside.
- In a dry pan over medium heat, roast 2 teaspoon poppy seeds for 1 to 2 minutes until they become aromatic and slightly golden. Stir constantly to prevent burning. Remove from heat and let cool.
- Transfer the roasted poppy seeds to a spice grinder or mortar and pestle. Grind to a fine paste, adding 1 to 2 tablespoons of water if needed to create a smooth consistency. Set aside.
Cook the Lamb Keema Base:
- Heat 1 tablespoon oil in a heavy bottomed pan over medium heat. Add the chopped onions and 2 teaspoon salt. Cook for 5 minutes, stirring frequently until the onions are softened.
- Add 2 teaspoon ginger garlic paste and cook for 2 to 3 minutes, until the raw smell is gone.
- Add ½ teaspoon chili powder, 1 teaspoon coriander powder, ¼ teaspoon cumin powder, and ¼ teaspoon garam masala. Fry for 1 minute, stirring constantly to prevent burning. The spices should become fragrant and well combined with the onion mixture.
- Add 1 lb ground lamb and 1 cup water to the pan. Mix well, breaking up any clumps of meat. Close the lid and cook for 2 minutes on medium heat.
Finish the Keema Matar:
- Add the ground poppy seed paste, 2 tablespoon tomato paste, and ½ cup green peas to the pan. Mix everything together well. Close the lid and cook for 10 minutes on medium heat, stirring occasionally to prevent sticking.
- Turn off the heat. Sprinkle the chopped fresh coriander leaves over the lamb keema matar. Let it rest for 2 to 3 minutes before serving to allow the flavors to meld together.
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