THE SPLIT PLATE / RECIPE

Ground Goat Keema Matar with Phulkas

Adjusted recipe for 4 servings. Use the ingredient quantities below.

YIELD4 servings
TOTAL TIMESee method
COOK METHODStovetop
EST. / SERVING~290 cal | ~38g protein
KEY TO SUCCESS: Use a thermometer to verify ground goat reaches 160°F (71°C); color is not a safety check.

Ingredients scaled from the original 8-serving recipe. Cooking times, pan size, and amounts written in the method may need adjustment.

Ingredients

Ingredients

  • 1 1/2 lb lean ground goat (Thomas Farms used; its package showed 120 calories and 23g protein per 4 oz raw)
  • 1 1/2 tbsp ghee
  • 1/2 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tbsp ground coriander
  • 1/4 tbsp each ground cumin, garam masala and Kashmiri chili powder
  • 1/2 tbsp paprika

Ingredients — continued

  • 1/2 cup tomato puree
  • 1/2 cup chicken bone broth
  • 3/4 cups frozen peas
  • Salt and black pepper, to taste
  • Optional: Fresno chilies, chopped, for the adult finish
  • Store-bought phulkas, warmed by package directions (creator used three; nutrition not included)
  • Optional cucumber, to serve (not included in the keema estimate)

Allergens: dairy, wheat, gluten.

You want a make-ahead family dinner that cooks as one batch and can be finished mild or spicy at the end.

Method

Method quantities describe the original 8-serving batch. Use the ingredient list scaled by 0.5×. Keep temperatures unchanged; check pan capacity and doneness.

  1. 1.MIX THE SPICES. Combine the coriander, cumin, garam masala, Kashmiri chili and paprika. Season the raw ground goat evenly with the blend.
  2. 2.SOFTEN THE AROMATICS. Heat the ghee in a wide pan. Add the onion and cook until softened. Stir in the ginger-garlic paste and cook briefly until aromatic.
  3. 3.BROWN THE GOAT. Add the seasoned goat and break it into small crumbles as it cooks. Verify the ground meat reaches 160°F (71°C) with a thermometer; browned color alone does not confirm a safe temperature.
  4. 4.SIMMER THE KEEMA MATAR. Stir in the tomato puree, chicken bone broth and peas. Simmer until the goat is cooked through, the peas are tender and the liquid has reduced to the consistency you like.
  5. 5.SPLIT THE HEAT. Adjust salt and pepper. Set aside the children's mild portions, then add chopped Fresno chilies to the remaining adult pan and cook to the preferred texture.
  6. 6.WARM + SERVE. Warm the store-bought phulkas according to their package directions. Serve with the keema and optional cucumber. Bread is additional to the keema nutrition estimate.

Keys to success

  • Keep the shared keema mild and set aside children's portions before adding Fresno chilies to the adult pan.
  • Warm phulkas by their package directions. The stated keema macros exclude bread and cucumber.

Storage and reheating

Store: Refrigerate leftover keema promptly in a covered container. Keep phulkas wrapped according to their package guidance.

Reheat: Reheat keema in a covered pan or microwave until steaming hot throughout; add a splash of broth if it has thickened. Warm phulkas by package directions.

Lasts: The package does not give a tested storage duration; follow current food-safety guidance for cooked leftovers.

Estimated nutrition

~290 cal | ~38g protein.

The estimate is approximately 290 calories and 38g protein per one-eighth of the keema batch, including all 3 tbsp ghee. It excludes phulkas, whose exact label was not supplied, and cucumber. Ingredient brands, onion size, and measured amounts can change the result. The package estimates three phulkas at about 210–255 calories total, but that is not included in the keema macros. Children's portions are not assigned nutrition targets.

thesplitplate.com/recipes/keema-matar-phulkas

Ground Goat Keema Matar with Phulkas
Family DinnerA big batch of spiced goat keema, with the heat split at the pan

Ground Goat Keema Matar with Phulkas

Lean ground goat, peas and a warm Indian spice mix make eight keema portions. Set aside mild servings first; Fresno chilies finish the adult pan. Phulkas are served on the side.

Make this when

You want a make-ahead family dinner that cooks as one batch and can be finished mild or spicy at the end.

Yield
8 servings
Protein
~38g
Calories
~290
Cook method
Stovetop
Allergens and safety

Contains: dairy, wheat, gluten

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Adults
Kids
Scaled to 4

Ingredients

Method

Method quantities below describe the original 8-serving batch. Your ingredient list is scaled by 0.5×. Use the adjusted ingredient amounts; keep temperatures unchanged and check pan capacity and doneness.

  1. 1
    MIX THE SPICES

    Combine the coriander, cumin, garam masala, Kashmiri chili and paprika. Season the raw ground goat evenly with the blend.

  2. 2
    SOFTEN THE AROMATICS

    Heat the ghee in a wide pan. Add the onion and cook until softened. Stir in the ginger-garlic paste and cook briefly until aromatic.

  3. 3
    BROWN THE GOAT

    Add the seasoned goat and break it into small crumbles as it cooks. Verify the ground meat reaches 160°F (71°C) with a thermometer; browned color alone does not confirm a safe temperature.

  4. 4
    SIMMER THE KEEMA MATAR

    Stir in the tomato puree, chicken bone broth and peas. Simmer until the goat is cooked through, the peas are tender and the liquid has reduced to the consistency you like.

  5. 5
    SPLIT THE HEAT

    Adjust salt and pepper. Set aside the children's mild portions, then add chopped Fresno chilies to the remaining adult pan and cook to the preferred texture.

  6. 6
    WARM + SERVE

    Warm the store-bought phulkas according to their package directions. Serve with the keema and optional cucumber. Bread is additional to the keema nutrition estimate.

Three keys to success

  1. 1Use a thermometer to verify ground goat reaches 160°F (71°C); color is not a safety check.
  2. 2Keep the shared keema mild and set aside children's portions before adding Fresno chilies to the adult pan.
  3. 3Warm phulkas by their package directions. The stated keema macros exclude bread and cucumber.

Go deeper

Storage and nutrition

Storage: Refrigerate leftover keema promptly in a covered container. Keep phulkas wrapped according to their package guidance.

Reheat: Reheat keema in a covered pan or microwave until steaming hot throughout; add a splash of broth if it has thickened. Warm phulkas by package directions.

Lasts: The package does not give a tested storage duration; follow current food-safety guidance for cooked leftovers.

Watch the full cook

Pairs With Your Leftovers

Cook this next

Browse all by ingredient →

Recipes that share the most ingredients with this one — same brands or proteins in your fridge are reusable here.

Split-Protein Creamy Spinach Pasta
2 shared

Split-Protein Creamy Spinach Pasta

Shared:

Chicken Bone Broth • Ghee

Golden Garlic Rice Bowl with Steak
2 shared

Golden Garlic Rice Bowl with Steak

Shared:

Chicken Bone Broth • Ghee

High-Protein Halal Cart Chicken Rice Bowls
2 shared

High-Protein Halal Cart Chicken Rice Bowls

Shared:

Chicken Bone Broth • Ghee

#keema-matar#ground-goat#peas#phulkas#batch-cook#family-dinner#high-protein