Keema Matar Recipe:
Minced mutton and green peas cooked with aromatic spices into a delicious North Indian curry.
Of the various North Indian non vegetarian fare, keema matar recipe is a real stunner. Minced meat, cooked with various fragrant spices and in season green peas makes this recipe a real steal when served with parathas, they are good with rice too. If you are wondering what’s with that straight opening to the blog, I must tell you that I am in between all the packing mayhem off to mamaland after almost a year.
I am sure you can understand all my excitement about a long awaited visit to the place I belong, I am happy, excited and my mood is best explained in the words of John Denver when he goes- “Country roads take me home….”.. While it’s a different matter that the distances have become too short and within a few hours of being airborne I’ll be home, so no wind on my face or a drive across the moors but the excitement is equally strong.
But just before I leave this delicious recipe happened on demand from Mr. H. He was craving for something spicy and indulgent for a Sunday night and keema matar simply fits in to that sort of carving.
Ingredients (Serves 2):
- 250 gms minced mutton
- ½ cup green peas
- 2 medium onion chopped, approx a cup ful
- 4-5 cloves of garlic, crushed and roughly chopped
- 1-2 green chillies, chopped
- 1 tbsp grated ginger
- A ½ inch cinnamon stick
- 1-2 green cardamom
- 2 cloves
- 1 bay leaf
- 4-5 peppercorns
- ½ tsp red chilli pwd
- ½ tsp coriander pwd
- ½ tsp cumin pwd
- ¼ tsp turmeric pwd
- ¼ tsp pepper pwd
- ¼ tsp garam masala pwd
- 1 and ½ tbsp Oil
- Fresh coriander to garnish, chopped
- Heat oil in thick bottom pot or wok. Add peppercorns, cardamom, cinnamon, cloves, bay leaf and let them just pop.
- Add chopped onions and fry until slightly browned, then add ginger, garlic and green chilies and fry for a minute on medium heat.
- Then add the minced mutton and fry for 2 minutes and add turmeric, chili pwd, coriander, cumin pwd and fry on a low to medium heat for 5-6 minutes until the fat from the mutton is released.
- Then add about 2-3 cups of water, a little salt, cover and let it simmer until the mutton is cooked, about 25 mins. Then remove the lid, the liquid must have reduced to about half.
- Add the green peas and slowly cook until the peas are cooked. Now if you want to have a little gravy add a little water and boil and reduce to the required consistency and then move to next step.
- If you want it to be dry and thick, stir in the garam masala pwd, pepper pwd, adjust salt to taste and garnish with fresh coriander before serving hot with parathas.
Dos and Don’ts:
- Adjust chilies to taste, ours will give you a really spicy dish.
- You may use a pressure cooker to prepare the recipe, it will considerably reduce the cooking time. Just cook the meat for about 3 whistles instead of simmering. Release pressure and continue.