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Keema Matar


"Before my husband and I got married, he found this recipe on the Patak's® Indian food website. We made it and loved it. But when I went to find it later, I couldn't! So this is a combination of what I remember from the recipe and other Keema Matar recipes that I found on-line. You can substitute chopped tomatoes for the paste, and add 1/4 -1/2 cup water to make the sauce. Serve over rice. Enjoy!"
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40 m servings 312 cals
Original recipe yields 4 servings


  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.
  2. Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.

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Read all reviews 5
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This wasn't bad but you really need to play around with the spices to get it how you like it. For people not used to this kind of food, I suggest adding a little at a time, and taste - alot of I...

This is a great recipe. Not really authentic, but tasty!

As-is, this is a solid base recipe for easy keema. I made it with Patak's mild curry paste and it tasted alright before I started adding more spices, much better after following some commenters'...

This was tasty and satisfying, but as another reviewer noted, it's missing something. My grocery store was out of the mild curry paste, so I used the hot one - not really that spicy to my palate...

I really liked it but I think I'll either use less tomato paste or chopped fresh tomatoes next time also green curry paste instead of red curry paste. Great easy recipe!