Categories: Eats, Life Style

Keema Matar

Hey, What’s Cookin’?

Keema Matar (KEE-mah mah-TAR) is a ground meat (keema) and pea (matar) curry of Indian & Persian origin. It’s traditionally made with ground lamb, but you can use ground turkey, chicken, or even beef–whatever sounds good or is on sale! It’s great for a super quick dinner or meal prep. It’s very simple to make, but the spices give it a flavor that is anything but simple!

Don’t get too hung up on the word “curry” because this dish does NOT contain that weird, funky-yet-bland yellow powder sold by McCormick’s. This keema matar uses familiar spices already in your cupboard, such as cinnamon, cayenne, and cumin. Any spice you might not already have, such as turmeric or garam masala, can be purchased at just about any grocery store. It’s always good to add new spices to your collection so that you are well-prepared the next time you venture into world cuisine!


Keema Matar

Adapted from: various internet recipes
Serves: 4


  • 1 tbs coconut oil or olive oil
  • 1 small red or yellow onion, diced small
  • 1 tbs ginger, minced
  • 3 medium garlic cloves, minced
  • 1-1/2 tsp ground cumin
  • 1-1/2 tsp ground turmeric
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cinnamon
  • 1 lb ground turkey, beef. lamb, or pork
  • 1 cup frozen peas, defrosted
  • 2 tbs lime juice (about 1 lime)
  • 1 tsp garam masala
  • 4 cups cauliflower rice, cooked and kept warm
  • plain Greek yogurt, such as Fage 2% (optional)
  • 1/4 cup cilantro, chopped (optional; if cilantro is not your thing substitute parsley)


  1. Heat the oil in a large nonstick sauté pan over medium heat. Add the onion and cook, stirring frequently, until it begins to brown; about 6 minutes.
  2. Add the ginger, garlic, cumin, turmeric, salt, cayenne pepper and cinnamon. Cook while stirring constantly for 1 minute.
  3. Add the turkey. Break up the meat as it cooks until there is no pink left; about 8 minutes.
  4. Add the peas, lime juice and garam masala and cook, stirring occasionally, for another 4 minutes.
  5. To serve: divide the cauliflower rice among 4 plates, spoon 1/4 of the keema matar on each plate. Top with a dollop of yogurt and a sprinkle of cilantro.


Notes: To get the most juice from a lime (or a lemon), heat it in the microwave for 30 seconds, then cut in half and juice as usual.




Photograph via: pinterest

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