This tasty Keema Matar (minced beef and pea curry), is so easy to make, flavourful, and a great way to introduce your children to curry. Originating from India and Pakistan, leftovers are suitable for freezing, so why not make a double batch and freeze half for another day?
This easy minced beef and pea curry, known traditionally as Keema Matar, is a recipe that appears often on our weekly meal plan! I use ready-made curry paste which means it’s ready in under 30 minutes and perfect for busy school night suppers!
✔️ Why should you try it?
- Quick and easy to make
- A great way to introduce kids to curry and spices
- Great for freezing
- Onion – 1 white onion, finely chopped.
- Garlic – I’ve used 2 garlic cloves in this recipe but if you LOVE garlic, double the quantity.
- Fresh Ginger – 3cm piece of fresh ginger, peeled and finely chopped.
- Curry Paste – I use a mild curry paste like Korma, but if you like things spicy use madras curry paste instead.
- Ground Beef – 500g of lean minced beef, or use lamb if you prefer.
- Passata – helps keep the beef moist.
- Peas – frozen peas or petit pois can be used.
- Mango Chutney – the sweetness of the mango chutney helps balance the acidity of the passata.
One: Heat 1 tablespoon of oil in shallow casserole or frying pan and cook the onion, garlic and ginger on a medium heat until soft. This should take about 4-5 minutes. Add the curry paste and stir it in.
Two: Turn the heat up and brown the minced beef until it has changed colour.
Three: Add the passata, peas and mango chutney and mix in with a wooden spoon.
Four: Simmer for 10 minutes, season and serve with rice and naan bread.
🍴 Serving suggestions
If we’re having this for a quick weekday dinner I usually serve the keema with basmati rice. If I’m serving this up for our regular family curry night, I’ll push the boat out and make my homemade pilau rice and naan breads. I often serve a vegetarian curry alongside it too, such as my creamy halloumi curry or chickpea and spinach curry.
- Using lamb mince makes a nice change to beef. You could also try minced turkey.
- If you like things hot then add 1 chopped fresh red chilli with the onion and garlic and use a hot curry paste like madras.
- Make it vegetarian by using soy mince.
🧊 Suitable for freezing?
Leftover Keema can be frozen, so why not make a double batch and freeze half? Place the cooled keema in a freezer safe container and freeze for up to 3 months. Defrost in the fridge and then reheat in the microwave until piping hot.
Keema essentially translates to minced meat in Urdu, although the word ‘keema’ is in fact Turkish in origin. Traditionally mutton was used, but in the UK minced lamb or beef is more usual.
Rice and naan bread are the usual accompaniment to keema. The keema mix can also be used to fill samosa’s and Indian bread (e.g. keema paratha).
Here are some more Indian inspired recipes to try;
- Creamy Halloumi Curry
- Sweet Potato and Lentil Curry
- Mild Chicken Curry for Kids
- Spinach and Chickpea Curry
- Cauliflower and Lentil Curry
- Slow Cooker Chicken Korma
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Keema Matar (Minced Beef & Pea Curry)
- 1 tbsp Olive Oil
- 1 Onion chopped
- 2 Garlic Cloves chopped
- 3 cm Fresh Ginger peeled and chopped
- 4 tbsp Curry Paste I use Korma
- 500 g Lean Minced Beef
- 150 g Frozen Peas
- 300 g Passata
- 3 tbsp Mango Chutney
- Salt and Pepper
- In a shallow casserole heat the olive oil and fry the onion, garlic and ginger over a medium heat for about 4-5 minutes. Stir in the curry paste.
- Turn the heat up and add the minced beef, breaking it up with a wooden spoon as it cooks. Cook until the beef turns from pink to brown.
- Add the peas, passata and mango chutney, turn the heat down to medium, and simmer for 10 minutes. Season to taste.
- Serve with rice and naan bread.
I’m linking this up to #CookBlogShare which this week is hosted by Lost in Food.