Keema Matar (Keema curry ) is a delicious Indian/Pakistani semi-dry curry, in which minced or ground meat (Keema), is cooked with green peas. In this Keema Matar recipe, we've blended all of the unique flavor ingredients to make our authentic Lamb Keema Matar. One of my very favorite everyday dishes.
Course Main Course
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Punam Paul
to prevent mince mutton from clumping
500gramsminced mutton (बकरे के मांस का कीमा)
for Keema Matar Recipe
3tablespoonclarified butter (घी)
1/2cupgreen peas (हरा मटर)
2piecesIndian bay leaf (तेज पत्ता)
1teaspooncumin seeds (जीरा)
1teaspoonblack pepper (काली मिर्च)
5-6piecesgreen cardamom (छोटी इलायची)
4pieces ofchopped onion (कटा हुआ प्याज)medium size
1/2teaspoonturmeric powder (हल्दी पाउडर)
1teaspoonred chili powder (लाल मिर्च पाउडर)
1tablespoonginger paste (अदरक का पेस्ट)
1tablespoongarlic paste (लहसुन का पेस्ट)
2piecesgreen chilies (हरी मिर्च)chopped
2/3cuptomato puree (टमाटर का गाढ़ा गूदा)medium size
2tablespooncoriander powder (धनिया पाउडर)
1teaspoonKashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
1/4teaspooncumin powder (जीरा पाउडर)
salt to taste (नमक स्वाद अनुसार)
1/2teaspoongaram masala powder (गरम मसाला पाउडर)
for garnishing Keema Matar
fresh coriander leaves (ताजा धनिया पत्ती)
How to prevent mince mutton from clumping?
It’s usually noted that the minced meat form lump and gets clumps during cooking. To prevent this add almost 2 cups of water to the minced meat and mix well. This will prevent minced meat to get crumbled during cooking.
How to Make Keema Matar?
Put clarified butter in a nonstick pan over medium heat and add 1 teaspoon of cumin seed into it followed by bay leaves, green cardamom, and black peppercorn.
As soon as the spices start to crackle and chopped onions into it and sauté stirring occasionally till the onions become light brown.
When the onions turn brown add ginger and garlic paste to it, mix well, and again sauté continuously stirring for at least 1- 2 minutes.
Now add chopped green chilies and tomato puree again sauté for 4-5 minutes.
Then add turmeric powder, coriander powder, Kashmiri red chili powder, cumin powder, and salt to taste and cook for 3-4 minutes so that the spices get cooked and oil starts separating.
Add minced mutton to it and blend it with the fried spices stirring it strongly and mixing it with the fried spices. Cover the pan, turn the flame to low and let it cook for 20 minutes on low heat, so that the mutton gets cooked well. If the water gets evaporated you can add a little water too.
You may have noticed that we have not added water to this recipe yet. This is because we have already added enough water in minced mutton to stop it from coagulation and we have added minced mutton along with water in the previous stage.
After cooking for 20 minutes on low heat add green peas to it and mix well and again cook covered for 10 minutes on low heat.
You will observe oil again starts separating from the recipe. Now add garam masala powder mix well and remove from heat.
Garnish with chopped fresh coriander leaves and serve hot.
Serve hot with Rumali Roti or Chapati
Keema Matar Recipe by Punam Paul from https://punampaul.com/keema-matar-recipe/