Authentic Keema Recipe – Mince Curry with Peas

This authentic keema recipe will show you how to make a rich, flavoursome curry with mince and peas! It’s the very best mince curry recipe you’ll find.

Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!

Authentic keema recipe | Mince curry with peas - overhead.
Rich, beautiful keema curry with peas and lemon juice.


This recipe came about because of a recent order from our meat supplier. We tend to buy in bulk and I’m always happy to work with whatever comes. As long as everything is priced properly.

This time, we received a lot of mince. Possibly a little too much. It wasn’t long before I found myself lost for what to do with it all. I cooked chilli, cottage pie, bolognese and burgers. Some of them multiple times. And we were still overflowing with the stuff!

With so much left over, I was drawn to a curry recipe that’s been on my mind for a little while. It’s called Keema Matar, or mince with peas. I have cooked keema with peas a few times before. But it’s only recently that I’ve come to learn about its origins, which I’ll outline below.

Mince curry recipe | Mince curry with peas and spices.
Delicious keema curry with peas and spices.

About the Keema with Peas

Mince curry recipes are few and far between. Let’s face it, mince isn’t exactly most people’s go-to meat for curries. But that doesn’t mean it doesn’t work.

Mince and peas are an age old combination. We see it in cuisines all over the world. For example, here in England, it’s classically used in Shepherd’s pie. And as I said above, in India, the combination is called Keema Matar.

Keema matar is not only a mince curry recipe, but specifically one with peas. You could say it’s India’s answer to shepherd’s pie. But I think that would be unfair to a dish with well established origins of its own.

The original, authentic keema recipe is of Mughal origin. I have actually made a number of Mughal inspired dishes before, which I’ll link to below. Before we continue, though, I will draw a little attention to the one that proved most similar – this gorgeous Kashmiri Rogan Josh recipe. Just like this keema with peas, that beautiful rogan josh is meaty, salty and absolutely packed with flavour.

Mughal cuisine tended to be rich and decadent. Many Mughal curries are super-buttery and creamy. Although this is not one of those! Other Mughal dishes, like the warming, comforting biryani, are often laden with dried fruits and garnished with nuts. Once again, this is not one of those!

So, if this recipe is atypical in meat, spice and consistency, what exactly is it? In fact, this mince curry recipe is all about the stock and the gentle spices in the sauce. Like its cousin, the rogan josh, it is a subtly flavoured, but still very potent dish. One that is perfect for meatlovers!


About this mince curry recipe

With this authentic keema recipe, I want to make the most of the Mughal influence on the dish. As I said above, Mughal dishes were known to be very indulgent. They were often creamy, yogurty, nutty and fruity.

This particular dish doesn’t really suit those flavours. The most important thing to emphasise here is the meat. Commonly in India, the dish would be made with lamb or mutton. But unless you follow Hindu dietary practises you should feel comfortable using whatever you have available. In my case, I had beef. But there’s no reason you couldn’t use pork, for example.

When I think of Mughal dishes, I think of North Indian spices. Cinnamon is common, cardamom and cloves as well. I have used cinnamon here, and cardamom. But not in huge quantities. This dish doesn’t lend itself to the especially fragrant spices in the way some North Indian dishes might. I have used a garam masala, however. Again, because it is of North Indian origin.

Finally, as a nod to some of my other favourite Mughal dishes, I have used coconut milk and stock in reducing the sauce. That sauce was then brought all the way down to a thick, almost sticky consistency.

Mince curry recipe | Mince cooking in coconut milk.
Spiced mince cooking in coconut milk on the stove.

Similar Recipes & Useful Sides

The Best Kashmiri Lamb Rogan Josh Recipe – An unexpected favourite, a childhood favourite in its grown up form. Rich, deep and incredible.

Passanda Sauce Recipe – An Authentic Leftover Chicken Curry – The sexiest, creamiest, butteriest, chickeniest curry I’ve ever made and an absolute personal favourite.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

The Best Indian Flatbread Recipe – The best Indian flatbreads you’ve ever seen. Seriously.

Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!

Authentic keema with peas recipe.

Authentic Keema Recipe – Mince Curry with Peas

Ed Chef
This authentic keema recipe will show you how to make a rich, flavoursome curry with mince and peas! It's the very best mince curry recipe you'll find.
Prep Time 20 mins
Course Main Course
Cuisine Indian
Servings 2


  • 400 g Mince beef or lamb
  • 1 lrg Onion white or brown
  • 400 ml Coconut Milk
  • 1/2 tsp Cinnamon Powder
  • 1 tsp Coriander Powder
  • 1/4 tsp Black Pepper Powder
  • 1/2 tsp Kashmiri Chilli Powder or any chilli powder
  • 1 tsp Cumin Seeds
  • 1/2 tsp Garam Masala
  • Chicken Stock jelly or cube
  • 1/2 cup Peas
  • 2 cloves Garlic
  • 1 inch Ginger
  • Lemon Juice
  • Salt
  • Cooking Oil


Prepare the spice mix

  • Set aside 1 tsp cumin seeds.
  • Separately, set aside 1/2 tsp cinnamon, 1 tsp coriander, 1/4 tsp black pepper, 1/2 tsp chilli powder and 1/2 garam masala.

Prepare the fresh ingredients

  • Peel and finely dice 2 cloves garlic and 1 inch fresh ginger. Blend or grind them together and set aside.
  • Peel and finely dice one large onion.

Prepare and cook

  • Add the mince to an un-oiled pan on medium high heat. Cook until browned and set aside.
  • Pour away any excess liquid and if necessary top up the fat in the pan.
  • Reduce the pan to low-medium and caramelise the onions for 8 minutes, stirring to ensure they cook evenly. Season them with salt early on.
  • Make some space in the pan and top up the fat if necessary, then add the cumin seeds and cook for one minute.
  • Stir them in and then add the other dry spices. Cook for another minute or two.
  • Finally, add the ginger and garlic and cook through for another minute or two, combining everything thoroughly.
  • Add the mince back in and pour in your coconut milk and stock.
  • Simmer on medium heat until the liquid reduces to a thick sauce.
  • Add the peas during the last few minutes and stir in.
  • Check the seasoning and if desired add a little sugar or some additional black pepper.
  • Plate up and season with a little lemon juice.
Keyword Beef Curry, indian, Keema, Keema Curry, Keema Matar, Mince, Mince & Peas, Mince Curry, Minced Beef, Minced Lamb

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating