📍 Where this dish comes from: Amritsar, Punjab · The Golden Temple
Discover the history of this region →
Discover the history of this region →
Keema matar is a weeknight staple across North Indian households — the combination of spiced minced meat and green peas cooks in under 30 minutes and is deeply comforting. The zucchini substitute captures the color and texture of peas while keeping net carbs low. Savory minced lamb broken apart in a warmly spiced tomato gravy and threaded with tender zucchini that absorbs every note of cumin, coriander, and garam masala — the kind of dish that works brilliantly on a weeknight and still feels like a small, quiet celebration.
What You’ll Need
Servings: 4 servings
Calories: 340kcal
Ingredients
- 500 g minced lamb
- 1 medium zucchini diced small
- 2 tbsp ghee
- 1 onion finely diced
- 1 tbsp ginger-garlic paste
- 3 tomatoes diced
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Salt
- Fresh coriander
Instructions
- Brown lamb mince in ghee over high heat, breaking up lumps.
- Remove lamb; in same fat cook onion until golden.
- Add ginger-garlic paste; cook 2 minutes.
- Add tomatoes and all spices except garam masala.
- Cook until oil surfaces, 8 minutes.
- Return lamb; mix well and cook 5 minutes.
- Add zucchini; cook 5 more minutes.
- Finish with garam masala and coriander.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 26g | Fat: 24g | Fiber: 2g
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Health Benefits
- Lamb mince provides creatine, important for energy metabolism in muscle cells.
- Zucchini provides potassium and manganese without the starch of traditional peas.
- The garam masala blend contains antioxidants studied for their potential to help reduce the formation of AGEs during cooking.
Pairs Well With
- Cauliflower Pulao
- Almond Flour Roti