Mutton Matar Keema Recipe -Minced Mutton With Green Peas

Name: Mutton Matar Keema Recipe -Minced Mutton With Green Peas
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 5
Cuisine: North Indian Recipes
Ingredients: 750 grams Mutton minced; 100 grams Curd (Dahi / Yogurt); 4 null Onions sliced; 10 cloves Garlic; 1/2 cup Ginger finely sliced; 5 null Potatoes (Aloo) cut into half; 1-1/2 cups Green peas (Matar); 4 null Green Chillies finely chopped; 1 teaspoon Turmeric powder (Haldi); 2-1/2 tablespoons Coriander Powder (Dhania); 2 tablespoons Red Chilli powder; null Salt as required; null Oil as required; 1/4 cup Coriander (Dhania) Leaves finely chopped; 4 null Dry Red Chillies; 2 null Bay leaf (tej patta); 6 null Black pepper powder; 4 null Cloves (Laung); 1-1/2 inch Cinnamon Stick (Dalchini); 4 null Cardamom (Elaichi) Pods/Seeds; 1 tablespoon Ajwain (Carom seeds)

Shaheen Ali

May 14, 2018

4142 Ratings

Mutton Matar Keema Recipe -Minced Mutton With Green Peas

Time:Prep: 10 M|Cook: 1h 0m|Total: 1h 10min

Makes:5 Servings

Meal:Lunch

Cuisine:North Indian Recipes

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

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

Ingredients

Whole spices

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

Oil, as required

1/4 cup Coriander (Dhania) Leaves, finely chopped

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

1 tablespoon Ajwain (Carom seeds)

Instructions for 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.