Keema matar is the weeknight hero of Pakistani home cooking. It takes 30 minutes, uses ingredients that are almost always available, and produces a dry, intensely spiced mince dish that works with roti, rice, stuffed into a paratha, or eaten on its own with a piece of bread. It is the dish that home cooks make when they want something good without the investment of a karahi or biryani.
The key is the bhunnai technique applied to mince: once you've added the keema, cook it on high heat and keep pressing and breaking it up against the pan. The mince should fry in its own fat and the oil should separate completely before you add tomatoes. This creates a fundamentally different texture than a Western bolognese — drier, more crumbly, each grain of mince separately spiced.