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Lamb Keema Matar Recipe

This lamb keema matar recipe delivers 33g of protein per serving and comes together in just 30 minutes. Made with ground lamb, sweet green peas, and aromatic poppy seed paste, this Indian classic is perfect for a balanced thali meal that fits into busy weeknight schedules.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 cups (260g each)
Calories 399 kcal
Protein33 g
Fiber4 g
Fat24 g
Carbohydrates13 g

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) cilantro - 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) red 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 cilantro 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 red 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.

Notes

Recipe Yield: Makes 3 cups total = 3 servings of 260g each.
High Protein Benefits: Each serving provides approximately 39g of protein from the lamb and peas, making this an excellent choice for balanced thali meals.
Meal Prep Tips: This lamb keema matar tastes even better the next day as the spices continue to develop. Store in the refrigerator for up to 4 days.
Freezer Friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if needed.
Serving Suggestions: Serve with steamed rice, roti, or as part of a balanced thali with raita and salad for a complete meal. This pairs beautifully with cucumber peanut salad or coconut chutney.
Variation Tips: For a beef version, substitute ground beef for lamb. For extra richness, add 2 tablespoons of yogurt after cooking. For more vegetables, add diced potatoes along with the peas.

NUTRITION

Nutrition Facts
Lamb Keema Matar Recipe
Serving Size
 
1 cup (260g)
Amount per Serving
Calories
399
% Daily Value*
Protein
 
33
g
66
%
Carbohydrates
 
13
g
4
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Fat
 
24
g
37
%
Potassium
 
707
mg
20
%
Sodium
 
2090
mg
91
%
Vitamin D
 
1
µg
7
%
Calcium
 
82
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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