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Keema Matar

A recipe by Julie Van Rosendaal

Keema Matar

Total Time:






Skill Level:



  • 1 lb. extra lean ground sirloin
  • canola oil, for cooking
  • 1 small onion, grated
  • 2 garlic cloves, crushed
  • 1 Tbsp. grated ginger
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. turmeric and/or coriander
  • 1 tsp. garam masala
  • salt, to taste
  • 1 19 oz (540 mL) can diced tomatoes
  • 1 cup frozen peas
  • chopped fresh cilantro (optional)

How to Make It

In a large skillet set over medium-high heat, cook the sirloin in a drizzle of oil, breaking the meat up with a spoon, until it’s no longer pink. Add the onion, garlic, ginger, spices and salt and cook for another few minutes, until the meat is starting to brown. Stir in the tomatoes and peas and cook for a few additional minutes, until the mixture warms through and thickens slightly. Serve with rice and cilantro, if you like.

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