Entree: India – Delhi & NCR – कीमा मटर ➤ Kīma Māṭar (Spiced ground meat curry cooked with green peas and aromatic North Indian spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) ground lamb or beef
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 1 tbsp (15 g) ginger-garlic paste
- 2 medium tomatoes, finely chopped (about 1 1/2 cups / 240 g)
- 1 cup (150 g) frozen or fresh green peas
- 1 tsp (2 g) cumin seeds
- 1 tsp (3 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (2 g) garam masala
- 1/2–1 tsp (1–2 g) red chili powder, adjust to taste
- 1 tsp (5 g) salt, adjust to taste
- 1/4 cup (60 ml) water (add more as needed)
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Heat oil or ghee in a heavy skillet over medium heat. Add cumin seeds and let them sizzle 10–15 seconds until fragrant.
2. Add the finely chopped onion and sauté 6–8 minutes until golden brown, stirring frequently.
3. Stir in the ginger-garlic paste and cook 1–2 minutes until raw aroma disappears.
4. Add ground coriander, turmeric, red chili powder, and salt; cook 30 seconds, then add chopped tomatoes and cook 5–7 minutes until tomatoes break down and the oil starts to separate.
5. Add the ground meat, breaking up any lumps with a spoon, and brown thoroughly for 6–8 minutes until no longer pink.
6. Pour in 1/4 cup (60 ml) water, reduce heat to low, cover, and simmer 10 minutes to develop flavors. Uncover and add peas, stirring to combine.
7. Continue simmering uncovered 6–8 minutes until peas are tender and the curry reaches desired consistency; add more water if needed.
8. Stir in garam masala and lemon juice (if using), adjust salt and spice, then remove from heat.
9. Garnish with chopped cilantro and serve hot with roti, naan, or steamed rice.