Keema matar is a great way to prepare mincemeat, Indian style, as the peas and mince complement each other in both consistency and taste.
Indian style keema (or kheema) dishes are said to have originated in Persia and Iran, and remain a popular dish in Parsi and Irani households. However, it’s also a go to dish in various other kitchens because of its simplicity and wholesome taste.
While beef or lamb mincemeat would work best in this recipe you can also use chicken mince. Serve with naans, rotis or steamed rice and enjoy!