Pakistani recipes and cooking
Pakistani recipes and cooking
 Recommend PakiRecipes FREE Registration - Register Now 1217 Recipes | 95 Videos | 42 Meals | 89 Tips & Tricks | 33 Articles   
Recipes Home » Mutton

Qeema Matar

Add to FavoritesFavorite

Number of Votes 2
Number of times Viewed 27344
Comments 1
Rating 4/5.0
Occasion: Any   Total servings: 4-6
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 45 minutes
How to serve: Hot    

Qeema Matar recipe by Sana Ahmed at
A lovely, deeply flavoured dry curry dish with a pleasant addition of Matar in vegetables.

Keywords: keema, kima, qima, qeema

4 table spoons vegetable oil
75g (3oz) onions, peeled and finely chopped
6-7 medium sized garlicClick to find more about garlic cloves, peeled and finely chopped
750g (1 1/2 lb) minced lamb (minced beef can be substituted)
2.5cm (1 inch) cube fresh gingerClick to find more about ginger, peeled and grated to a pulp
1-2 fresh, hot green chillies, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
300 ml (10 fl oz) water
175-200g (67oz) shelled peas
4-6 heaped tablespoons chopped, fresh green coriander
1 1/4 teaspoon saltClick to find more about salt
1 teaspoon garam masala
1 1/2 tablespoons lemon juice

Put the oil in a wide medium sized pan and set over medium high heat.
When hot, put in the onions.
Stir and fry them until they are lightly browned. Add the garlicClick to find more about garlic. stir and fry for another minute.
Now put in the mince, gingerClick to find more about ginger, green chillies, coriander, cumin and cayenne. Stir and fry the meat for 5 minutes, breaking up lumps as you do so.
Add 175ml (6 fl oz) of the water and bring to a boil. cover, turn heat to low, and simmer for 30 minutes.
Add the peas, fresh coriander, saltClick to find more about salt garam masala, lemon juice and the remaining 125ml (4 fl oz) water. mix and bring to a simmer. cover and cook on low heat another 10 minutes or until the peas are tender.
Taste seasonings and adjust the balance of the saltClick to find more about salt and lemon juice if you need to.
Serve hot with garnishing.

Comments & Reviews

Your Name:
Receive Updates:
Copy Code:

There are 1 comment(s) for this recipe.
by dardebver 5/5 Stars
I read the 1/8 1/4 cayenne pepper as 1.5tsp so mine was too hot..learnt a good lesson here. will only use a pinch next time so should taste better

Tue Apr 20, 2010

Link to this recipe:


  Qeema Matar at

Related Recipes Related Videos  

» Appetizer (161)» Beans (33)» Beef (103)
» Beverages (61)» Bread (34)» Chutney (49)
» Dessert (193)» Mutton (67)» Poultry (229)
» Rice (75)» Salads (41)» Seafood (60)
» Soups (13)» Vegetable (103)
» Appetizer (30)» Beans (6)» Beef (6)
» Beverages (3)» Bread (7)» Chutney (4)
» Dessert (10)» Mutton (2)» Poultry (10)
» Rice (7)» Salads (1)» Seafood (4)
» Soups (1)» Vegetable (12)
» Eid Special (11)» Iftar (15)» Sehri (14)
» Beauty (2)» Cooking (24)» Gardening (0)
» Health (12)» Household (2)» Kitchen (49)
On The Internet
eXTReMe Tracker
RSS Feed Cooking Sites Network - Ranking the top cooking sites HotRanks :: Ranking the hottest sites
Copyright © 2000-2018 [Ver. 3.0] All rights reserved. Powered by phpBB © phpBB Group. Site designed & maintained by NawedKhan at eNKay Solutions
Click here to visit Ramadan page.