Mutton Matar Keema Recipe -Minced Mutton With Green Peas
A quintessential dish in every Muslim home especially during Ramadan. Minced Mutton slowly cooked with whole spices and lots of fresh green peas is a perfect side dish to your meal and certainly a show stopper in every Ramadan get together parties. Serve it along with hot phulkas.
Mutton Matar Keema is a quintessential dish in every Muslim home especially during Ramadan. Minced Mutton slowly cooked with whole spices and lots of fresh green peas is a perfect side dish to your meal and certainly a show stopper in every Ramadan get together parties. I love to add potatoes in my keema matar, but one can always avoid it if you don't like it. Mutton Matar Keema can be cooked dry or as a gravy as well.
Serve Mutton Matar Keema with Hot Phulkas or Roomali rotis. It is very popularly made in every Muslim household during any special occasion.
If you like this recipe, you can also try other Mutton recipes such as
10 M
60 M
70 M
5 Servings
Ingredients
- 750 grams Mutton , minced
- 100 grams Curd (Dahi / Yogurt)
- 4 Onions , sliced
- 10 cloves Garlic
- 1/2 cup Ginger , finely sliced
- 5 Potatoes (Aloo) , cut into half
- 1-1/2 cups Green peas (Matar)
- 4 Green Chillies , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 2-1/2 tablespoons Coriander Powder (Dhania)
- 2 tablespoons Red chilli powder
- Salt , as required
- Cooking oil , as required
- 1/4 cup Coriander (Dhania) Leaves , finely chopped Whole spices
- 4 Dry red chillies
- 2 Bay leaf (tej patta)
- 6 Black pepper powder
- 4 Cloves (Laung)
- 1-1/2 inch Cinnamon Stick (Dalchini)
- 4 Cardamom (Elaichi) Pods/Seeds
- 4 Black cardamom (Badi Elaichi)
- 1 tablespoon Ajwain (Carom seeds)
How to make Mutton Matar Keema Recipe -Minced Mutton With Green Peas
To begin making the Mutton Matar Keema Recipe, firstly wash the minced mutton with running water, strain and keep it aside.
Heat oil in a heavy bottomed pan and fry the potato pieces till golden and keep aside.
In the remaining oil, add all the whole spices mentioned, after a few seconds add ginger slices and whole garlic cloves and fry till they turn golden brown.
Now add sliced onions and green chilies and saute till the raw smell goes off.
Add in the mutton mince and mix well. Fry for some time till the moisture goes off.
Add sour curd and mix nicely such that everything incorporates well. Gradually the curd will start leaving water, so simmer the flames, close the lid and allow the minced mutton to cook nicely. This may take 15 to 20 minutes.
Once the mutton mince is soft and cooked completely, add in the turmeric powder, red chilli powder, coriander powder, salt, green peas and adjust the oil as well.
Fry everything nicely on high to medium flame till the keema starts taking a deep brown color and leaves oil from sides.
Now add the fried potatoes and give a quick mix again and cook for another 5 to 6 minutes or till the potatoes get soften.
Turn off the gas and garnish with fresh chopped coriander.
Serve Mutton Matar Keema with Hot Phulkas or Roomali rotis. It is very popularly made in every Muslim household during any special occasion.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
