Mamta's Kitchen

Keema Mince Meat and Peas Curry In Air Fryer

Keema Matar In Air-Fryer

Mamta Gupta


The word Keema simply means mince. It can be prepared with any meat, but it is most commonly made with Lamb or mutton mince. It is a tasty dish, especially popular with children, because they do not have to chew the meat. It can be served with any Indian fresh flat bread or rice, even served on a jacket potato. Here I have cooked it an air fryer. This saves time and generates less washing up.

Serves 2-4


  • 300 gm. lean mince lamb (or beef, lamb, pork, chicken)

  • 1 small cup frozen or shelled peas (approximate amount)

  • 1 medium onion

  • 1 cloves garlic (optional)

  • 1 tsp chopped or grated ginger root

  • 100 gm. tinned or fresh, chopped tomatoes

  • 1 1/2 tbsp. olive or other oil

  • 1 tsp. cumin seeds

  • 1/2 tsp. turmeric powder

  • 1/2 tsp. chilli powder, adjust to taste

  • 1 tsp. coriander powder

  • 1 level tsp. paprika powder, for colour

  • Salt to taste, 1 tsp. approximately

  • 1/2 tsp. Garam Masala


  1. Peel, wash and grind/grate/finely chop onion, ginger and garlic, either in a food processor or by hand.

  2. If using fresh tomatoes, wash and chop into small pieces. I usually used tinned ones for cooking.

  3. Measure spices and keep aside.

  4. Place oil, onion, ginger and garlic if used. Air fry for 3-4 minutes. Onions should look slightly golden.

  5. Meanwhile, mix all spices listed to chopped tomatoes and blend.

  6. Now add this mix to the fried onions.

  7. Air fry for 3-4 minutes. You will see a thin film of oil shinning at the edges.

  8. Add Mincemeat and stir in well. Air fry for 4 minutes.

  9. Add peas, I use frozen ones, stir them in. Add a little water and air fry for another 3-4 minutes.

  10. Adjust salt and chillies. Stir in Garam masala and 2/3rd of the chopped coriander leaves.

  11. Serve hot with Boiled Rice or Chapatties Nan.

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