Mutton Keema Matar is a dish I cook with utmost respect and attention. I savour each bite of the shredded minced meat along with green peas and delicate spices, making it a delicious and satisfying preparation that can be enjoyed both as a snack and as the main course. When it comes to Mutton Kheema, my preference has always been to cook it juicy and crispy, perfect for enjoying with drinks or as a standalone snack. I prefer making my own Keema not only for hygiene reasons but also for the consistency of the meat; a slightly coarse consistency gives the Keema a crispy texture. It’s important to steam the Kheema before cooking, but be careful not to overcook it, as this can affect the final texture. I recommend steaming it in a pressure cooker for just about 15 minutes. With my new recipe for Mutton Keema Matar, you’ll be left licking your fingers and can enjoy the dish with Roti, Parathas, or as a snack on toasted bread while binge-watching your favourite shows. I believe it deserves a few poetic lines in its praise before we start with the recipe.
Roast, braise, broil or bake
But Keema is one dish you should make
Tender bits of minced meat
Cooked with Peas and ready-to-eat
A few spices to add flavour
Succulent bits ready to devour
Enjoy it with a Paratha or Bread
A taste that’s sure to be homestead
Prep Time – 20 minutes
Cook Time – 30minutes
Total Time – 50 minutes
Serves – 2
Ingredients:
Mutton Keema – 250 gm
Green Peas – 30 gm
Onion – 50 gm
Tomato – 25 gm
Green Chillies – 2
Clove – 3
Peppercorns – 3 to 4
Ginger paste – 1 tbsp
Garlic – 4 flakes
Turmeric Powder – a pinch
Red Chilli powder – 1 tbsp
Asafoetida – a pinch
Garam Masala – a pinch
Sesame Oil – 20 ml
Chicken broth/stock – 3/4th cup
Salt – to taste
Lime juice – ½ tbsp
Boiled egg – garnish
Coriander – garnish
Butter – 1 tbsp
Method :
1) Steam the Mutton in a pressure cooker for twenty minutes.
2) Chop the onions, tomato and green chillies and set aside.
3) Grind the peppercorns, cloves and garlic.
4) Heat sesame oil and saute the onion, tomatoes, chillies and ginger paste. Add the
peppercorns, clove and garlic along with dry spices and roast nicely till brown.
5) Add the keema, green peas and Mutton broth. Mix well cover with a lid and cook for
10 minutes on slow flame.
6) After 10 minutes, add a tablespoon of butter and cook for another 5 mins. Check for
seasoning. Remove from flame, and squeeze lime juice just before serving garnish with
boiled egg and coriander.
