Keema Matar is a curry dish made with minced meat and green peas. It is fairly popular in India, Pakistan (may use beef) and Bangladesh. The term is derived from Chaghatai Turkic قیمه which is cognate with Turkish kıyma.
It is a delicious blend of minced meat (lamb of mutton) and green peas sauteed in a thick mixture of stimulating flavours like cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves cooked along with tomatoes, salt, coriander powder, turmeric and chilli powder.
Keema Mattar is believed to have originated in the Mughal courts in South Asia (16th century to 19th century) and from there, it made its way to Pakistan through migration.
You can serve this keema mattar recipe with fresh garlic naan or boiled basmati rice for a wholesome meal.
Store the cooled chicken keema mattar in the refrigerator for up to 3 days in an airtight container.
This leftover keema matter can surely be used for another meal. You can also stuff it in a sandwich or make a tortilla wrap with it. Another possibility is to throw it into pasta or even a pastry with keema matter filing.