Keema Mattar

Keema mattar is one of those Indian curries that fills your kitchen with the kind of aroma that makes the neighbors jealous. Ground lamb simmered low and slow in a spice-loaded sauce of cumin, coriander, turmeric, cinnamon, and whole cloves, finished with sweet green peas stirred in at the end.

Browning the onions first in ghee builds the foundation. You want them golden, not just translucent. That caramelization creates a deep, sweet base that carries all the spices. Once the spices hit the hot fat, stir fast. Thirty seconds of blooming releases their oils and transforms the dish from “spiced” to properly aromatic.

The tomato paste and yogurt cook down together for ten minutes before the lamb goes in. This step builds a thick, clinging sauce rather than a watery gravy. Break the lamb into the finest mince you can with a wooden spoon. No chunks.

Chef Tips

• Use ghee, not regular butter. Ghee can handle the high heat without burning and adds a nutty depth that butter can’t match.
• Fifty minutes of simmering on low heat is not a suggestion. The lamb needs that time to absorb the spices and the sauce needs to reduce and concentrate.
• Add the peas only at the very end. They just need to heat through. Overcooked peas turn army green and mushy.
• Whole cloves are intense. If you bite into one, it’s not pleasant. Fish them out before serving, or warn your guests.

Variations

• Swap ground lamb for ground beef or goat for a different richness.
• Add diced potatoes with the lamb for keema aloo mattar.
• Stir in a handful of fresh cilantro and a squeeze of lemon juice right before serving for brightness.