LAMB KEEMA MATAR is a deeply spiced, one-pan Indian classic made with ground lamb, whole spices, and sweet green peas. This is our home version of a dish we fell in love with at Gymkhana in London, and we’ve been fine-tuning it ever since.
Some meals stick with you long after you leave the table. For us, that meal was at Gymkhana in London, a Michelin-starred restaurant in Mayfair known for its elevated take on Indian cuisine. We ordered the lamb keema, and it was just one of those dishes we couldn’t stop thinking about on the flight home. Deeply spiced, rich without being heavy, and layered with flavors we couldn’t quite put our fingers on. We knew we had to try to recreate it.
Keema, which simply means minced meat in Urdu and Hindi, is a staple across South Asian kitchens. Keema matar, the version with peas, is one of the most beloved variations. It’s humble and hearty at its core, but what makes it extraordinary is the layering of spices. You start by blooming whole spices in ghee, building a fragrant base that sets the tone for everything that follows. The aromatics go in next, then the ground spices, and finally the lamb, each step adding depth before the next ingredient hits the pan.
What sets this recipe apart is patience. The onions need time to properly caramelize, the spice paste needs a few minutes to toast, and the lamb needs a low, gentle simmer to become tender and soak everything up. None of these steps are complicated, but each one matters. The result is a keema that tastes like it took all day, even though it really doesn’t.
Serve it with warm roti or flaky paratha for the full experience, or spoon it over basmati rice if that’s what you have on hand. Either way, this one earns a permanent spot in your rotation.
IN THIS RECIPE...
What to Know About the Ingredients
Whole Spices
- BAY LEAVES — Infuse the ghee with a subtle herbal depth from the very first step. Remove before serving.
- BLACK CARDAMOM — Smoky and bold, it adds a campfire-like warmth that you won’t get from green cardamom alone.
- GREEN CARDAMOM — Floral and slightly sweet, it balances out the smokiness of the black cardamom beautifully.
- CINNAMON STICK — Adds warmth and a gentle sweetness to the base. A little goes a long way.
- STAR ANISE — Brings a faint licorice note that rounds out the whole spice blend without overpowering it.
- CLOVES — Pungent and aromatic, they add an almost medicinal warmth that’s classic in keema.
- CURRY LEAVES — Optional but worth tracking down if you can. They add a distinctive South Indian fragrance that takes the dish to another level.
Aromatics
- YELLOW ONION — Diced and cooked down until deep golden brown. This is the most important step in the recipe — don’t rush it.
- GREEN CHILI — Adds fresh heat. Adjust the amount based on your spice tolerance, or remove the seeds for a milder version.
- FRESH GINGER — Grated so it melts into the dish. Fresh ginger is essential here; skip the jarred paste if you can.
- GARLIC — Four cloves, minced or crushed. Along with the ginger, it forms the aromatic backbone of the dish.
Ground Spices
- KASHMIRI CHILI POWDER — Mild in heat but rich in color and flavor. It gives the keema its deep red hue without making it too spicy.
- GARAM MASALA — A warm, complex spice blend that ties everything together. Add it with the other ground spices so it has time to bloom.
- CORIANDER POWDER — Earthy and citrusy, it rounds out the spice blend and adds subtle depth.
- CUMIN POWDER — Warm and slightly smoky, it’s a backbone flavor in almost every keema recipe.
- TURMERIC POWDER — Just a touch for color and its subtle earthy flavor. It also helps with browning the lamb.
Everything Else
- GROUND LAMB — Rich and flavorful, lamb is the traditional choice for keema. Look for a blend that isn’t too lean so you get good texture and flavor.
- GHEE — Ghee adds a nutty richness that oil just can’t replicate. If you don’t have it, a neutral oil works, but ghee is worth it here.
- TOMATO PASTE — Adds concentrated umami and helps the spices cling to the meat. It also gives the keema a subtle sweetness.
- TOMATO — Added toward the end so it stays bright and slightly fresh against the rich, spiced lamb.
- GREEN PEAS — Fresh or frozen both work great here. They add a pop of sweetness and color that balances the richness of the lamb. If using frozen, no need to thaw first — just toss them in straight from the bag.
- KOSHER SALT AND BLACK PEPPER — Season well at each stage. Keema needs salt to bring out the depth of all those spices.
- FRESH MINT — Stirred in mid-cook so it infuses into the lamb. Don’t skip this; it’s part of what makes this keema feel elevated.
- FRESH CILANTRO — Scattered generously on top just before serving for brightness and color.
How do I make this Lamb Keema?
STEP 1: BLOOM THE WHOLE SPICES: Heat the ghee or oil in a large, heavy-bottomed pot or deep pan over medium heat. Once it shimmers, add all the whole spices: bay leaves, black cardamom, green cardamom, cinnamon stick, star anise, cloves, and curry leaves if using. Stir frequently and cook for 1-2 minutes until the spices begin to sizzle and pop. You’ll smell them open up — that’s your cue to move on.
STEP 2: BUILD THE AROMATIC BASE: Add the diced onion and chopped green chili. Stir to coat in the ghee and spices, then cook over medium heat, stirring occasionally, until the onions are deep golden brown, about 10-12 minutes. Don’t rush this step — properly caramelized onions are the foundation of a great keema. Add the grated ginger and minced garlic and cook for another minute until fragrant.
STEP 3: TOAST THE SPICE PASTE: Add the tomato paste, Kashmiri chili powder, garam masala, coriander powder, cumin powder, and turmeric. Stir everything together until the paste coats the onions and starts sticking to the bottom of the pan. Cook for 2-3 minutes, stirring frequently. The mixture will look very dark and dry — that’s exactly what you want. This step toasts the spices and concentrates the flavor.
STEP 4: ADD THE LAMB: Turn the heat to medium-low. Add the ground lamb, salt, and black pepper. Break the meat apart with a wooden spoon and stir to incorporate it into the spice mixture. Cook for 3-4 minutes, continuing to break up any clumps, until the lamb is mostly cooked through.
STEP 5: SIMMER LOW AND SLOW: Stir in the fresh mint, then cover the pot and turn the heat to its lowest setting. Let the keema cook undisturbed for 8-10 minutes. This gentle simmer is what allows the lamb to become tender and the flavors to fully meld together.
STEP 6: ADD PEAS AND FINISH WITH TOMATO: Uncover the pot and add the chopped tomato and green peas. Stir and cook for another 3-4 minutes until the tomato softens, the peas are tender, and the lamb is fully cooked through. Taste and adjust salt if needed.
STEP 7: SERVE: Scatter fresh cilantro generously over the top. Serve hot with warm roti, flaky paratha, or steamed basmati rice.
What to Serve It With
Keema matar is pretty flexible when it comes to what you put it next to. The most classic pairing is warm roti or flaky paratha, something to scoop with, and that’s honestly hard to beat. Naan works great too if that’s what you have on hand. If you’d rather go the rice route, basmati is the move, plain or lightly seasoned with cumin.
A side of raita is always a good idea with something this spiced, as the cool yogurt balances the heat nicely. A simple sliced cucumber salad or some pickled onions on the side round the meal out without much extra effort. And if you have leftover keema, it makes an incredible stuffed paratha or wrap the next day.
Related Recipes
Indian Lamb Keema (Ground Lamb Curry)
Ingredients
Whole Spices
- 2 bay leaves
- 1 pod black cardamom
- 3 pods green cardamom
- 1 cinnamon stick
- 1 pod star anise
- 2-3 cloves
- 1 sprig curry leaves optional
Aromatics
- 1 large yellow or sweet onion diced
- 1 green chili chopped
- ½ inch piece of ginger grated
- 4 cloves garlic minced or crushed
Ground Spices
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon garam masala
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
Remaining Ingredients
- 2 tablespoons ghee or oil
- 1 pound ground lamb
- 2 tablespoons tomato paste
- ¾ cup green peas frozen or fresh
- 1 medium tomatoes chopped
- 2 teaspoons kosher salt
- ¼ teaspoon Black Pepper
- 2 tablespoons fresh mint leaves finely chopped
- 4 tablespoons cilantro roughly chopped
Instructions
- Heat the ghee or oil in a large pot or deep pan over medium heat. Add all the whole spices and stir frequently until they begin to sizzle and pop, about 1-2 minutes.2 tablespoons ghee or oil, 2 bay leaves, 1 pod black cardamom, 3 pods green cardamom, 1 cinnamon stick, 1 pod star anise, 2-3 cloves, 1 sprig curry leaves
- Add the diced onion and green chili. Sauté, stirring occasionally, until the onions are deep golden brown, about 8-10 minutes. Add the ginger and garlic and sauté for another minute until fragrant.1 large yellow or sweet onion, 1 green chili, ½ inch piece of ginger, 4 cloves garlic
- Add the tomato paste and all the ground spices. Stir everything together and cook for 2-3 minutes, letting the paste and spices toast slightly. The mixture will look very dry and dark, which is exactly what you want.2 tablespoons tomato paste, 1 tablespoon Kashmiri chili powder, 1 teaspoon garam masala, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder
- Turn the heat to medium-low. Add the ground lamb, salt, and pepper. Break the meat apart as it cooks and stir to incorporate it fully into the spice mixture, about 3-4 minutes.1 pound ground lamb, 2 teaspoons kosher salt, ¼ teaspoon Black Pepper
- Stir in the fresh mint, then cover the pot and cook on the lowest heat setting for 8-10 minutes.2 tablespoons fresh mint leaves
- Uncover the pot and add the chopped tomato and green peas. Stir and cook for another 3-4 minutes until the tomato softens, the peas are tender, and the lamb is fully cooked through. Taste and adjust salt if needed.1 medium tomatoes
- Top with chopped cilantro and serve over basmati rice or with warm naan.
