Lunch
How To Make Mutton Matar Keema Recipe -Minced Mutton With Green Peas
If you enjoy How To Make Mutton Matar Keema Recipe -Minced Mutton With Green Peas cuisine, this Lunch recipe is worth trying at home....
⏱️
10 Min Prep
🔥
60 Min Cook
🍽️
5 Servings
🥗
Non Vegeterian
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
- Sunflower 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
- 4 Black cardamom (Badi Elaichi)
- 1 tablespoon Ajwain (Carom seeds)
Instructions
1
To begin making the Mutton Matar Keema steps, firstly wash the minced mutton with running liquid, strain and keep it aside. bring to temperature cooking oil in a heavy bottomed wok and shallow fry the potato pieces till golden and keep aside.In the remaining cooking oil, introduce all the whole spices mentioned, after a few seconds introduce ginger slices and whole garlic cloves and shallow fry till they turn golden brown.Now introduce sliced onions and green chilies and saute till the raw smell goes off.introduce in the mutton mince and purée well.
2
shallow fry for some time till the moisture goes off.introduce acidic curd and purée nicely such that everything incorporates well.
3
Gradually the curd will start leaving liquid, so stew the flames, close the lid and allow the minced mutton to char nicely.
4
This may take 15 to 20 mins.Once the mutton mince is soft and cooked completely, introduce in the turmeric dusting seasoning, red chilli dusting seasoning, coriander dusting seasoning, table salt, green peas and adjust the cooking oil as well.shallow fry everything nicely on high to medium flame till the keema starts taking a deep brown color and leaves cooking oil from sides.Now introduce the fried potatoes and give a rapid purée again and char for another 5 to 6 mins or till the potatoes get soften.Turn off the gas and decorate with raw cut up coriander.dish up Mutton Matar Keema with burning Phulkas or Roomali rotis.
5
It is very popularly made in every Muslim household during any special occasion.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Non Vegeterian
Non Vegeterian
Total Time
70 mins
70 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
60 minsTotal Time
70 minsMaster Chef
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