Kheema Matar with Peas, Lemon, and Cilantro

Why You’ll Love This Recipe

• Classic comfort: tender minced lamb or beef with sweet peas in a rich, gently spiced sauce.
• Weeknight-friendly: one pan, under an hour, and pantry-friendly spices.
• Balanced flavors: aromatic whole spices, bright lemon, and fresh cilantro keep it lively.
• Versatile: serve with basmati rice, naan, or spoon over baked potatoes.

Grocery List

• Produce: Onion, garlic, fresh ginger, tomatoes, cilantro, lemon, green chili (optional), frozen peas.
• Dairy: Ghee or unsalted butter; optional plain yogurt or cream (for extra richness).
• Pantry: Ground lamb or beef, neutral oil, cumin seeds, black cardamom pods, cinnamon stick, ground coriander, ground cumin, turmeric, Kashmiri chili powder, garam masala, kosher salt, black pepper, tomato paste (optional), low-sodium stock or water, basmati rice or naan (for serving).

Full Ingredients

Main

• 2 tbsp ghee (28 g) + 1 tbsp neutral oil (15 ml)
• 1 large yellow onion, finely chopped (about 10 oz / 280 g)
• 4 garlic cloves, minced (12 g)
• 1 tbsp finely grated fresh ginger (15 g)
• 2 medium ripe tomatoes, diced (about 10 oz / 280 g); or 1 tbsp tomato paste + 1 cup (240 g) crushed tomatoes
• 1 lb (450 g) ground lamb or beef
• 1 cup (140 g) frozen peas, rinsed under cool water
• 1/2 cup (120 ml) water or low-sodium stock
• 1.25–1.5 tsp kosher salt, divided (adjust to taste)

Whole Spices (for blooming)

• 1 tsp cumin seeds (3 g)
• 2 black cardamom pods, lightly cracked
• 1 cinnamon stick, 2-inch/5 cm

Ground Spices

• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1–1.5 tsp Kashmiri chili powder (or 1/2 tsp cayenne for more heat)
• 1 tsp garam masala
• 1/4 tsp freshly ground black pepper

Finish & Garnish

• 1.5 tbsp fresh lemon juice (22 ml)
• 1/2 cup chopped cilantro leaves and tender stems
• Optional: 1 small green chili, thinly sliced; 1 tsp ghee for finishing

Step-by-Step Instructions

Step 1: Prep your aromatics and spices

Finely chop the onion and dice the tomatoes. Mince the garlic and grate the ginger. Lightly crack the black cardamom pods with the side of a knife. Measure out all ground spices into a small bowl so they’re ready to go.

Step 2: Bloom the whole spices

Heat ghee and oil in a heavy 12-inch skillet or Dutch oven over medium heat until shimmering (pan surface about 325–350°F/165–175°C). Add cumin seeds, black cardamom, and cinnamon stick. Stir and bloom for 60 seconds until fragrant and the cumin seeds deepen in color. Do not burn.

Step 3: Brown the onions

Add the chopped onion and 1/4 tsp salt. Cook over medium heat, stirring often, 8–10 minutes until deep golden-brown around the edges. If browning too fast, reduce heat slightly; if sticking, splash in a tablespoon of water to deglaze.

Step 4: Build the masala

Stir in garlic and ginger; cook 1 minute until fragrant. Sprinkle in ground coriander, ground cumin, turmeric, Kashmiri chili, black pepper, and 2 tablespoons water to prevent scorching; stir 45–60 seconds. Add tomatoes (and tomato paste if using) plus 1/2 tsp salt. Cook 6–8 minutes, stirring, until thick, glossy, and the oil begins to separate at the edges.

Step 5: Brown the meat

Crumble in the ground lamb or beef. Increase heat slightly to medium-high and cook 6–8 minutes, breaking up clumps, until no longer pink and lightly browned. Rendered fat will help fry the masala—this is flavor. Skim excess fat if desired.

Step 6: Simmer with peas

Add peas and 1/2 cup water or stock. Reduce heat to maintain a gentle simmer (about 185–195°F/85–90°C) and cook 10–12 minutes, stirring occasionally, until the sauce is thick, the peas are tender, and the kheema looks glossy. Stir in garam masala and taste for salt.

Step 7: Brighten and serve

Turn off the heat. Stir in lemon juice, cilantro, and a final teaspoon of ghee if you like. Rest 2 minutes to settle the flavors. Serve hot with basmati rice or warm naan.

Pro Tips

• Onion color matters: deep golden onions give the sauce its backbone. Don’t rush this step.
• Bloom spices briefly: 45–60 seconds in fat is enough to unlock aroma without bitterness.
• Use Kashmiri chili for color and gentle heat; swap in cayenne for a spicier version.
• For extra body, add 1 tbsp tomato paste when you add tomatoes and cook it out thoroughly.
• If the sauce looks dry while simmering, add 1–2 tbsp water at a time until glossy and spoonable.

Variations

• Lean and green: Use 93% lean beef and add 1–2 tbsp plain yogurt at the end for creaminess.
• Low-carb: Swap peas for chopped spinach or zucchini; simmer 5–7 minutes only.
• Paneer matar twist: Replace meat with 12 oz (340 g) crumbled paneer; simmer just 5 minutes.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently over medium-low with a splash of water until hot and glossy. For make-ahead, cook through Step 6, cool, and refrigerate; reheat and finish with lemon and cilantro just before serving to keep the flavors bright.

Nutrition (per serving)

Approximate values: 430 calories; 26 g protein; 30 g fat; 13 g carbohydrates; 3 g fiber; 650 mg sodium. Calculated with lamb, ghee, and peas; values will vary with beef and brand choices.