Keema Matar Masala | Keema Matar Curry | Keema Matar Recipe | Mutton Keema Recipe | Mutton Keema Curry Recipe | Keema Recipe | Mince Meat with Green Peas | Mutton Keema Recipe | Spice Eats Keema Curry
Keema Recipe | Mutton Keema Curry Recipe
Ingredients for Keema Matar Masala: (Tsp-Teaspoon; Tbsp-Tablespoon) - Minced Meat (Keema)- 500 gms (Goat or Lamb) Whole Spices: - Green Cardamom- 5 - Cloves- 5 - Cinnamon-2 - Cumin seeds-1/2 tsp - Black Cardamoms-2 - Peppercorns-8-10 - Red Chillies-3 Spice Powders: - Turmeric- 1/2 tsp - Red Chilli Powder- 1 tsp - Kashmiri Chilli Powder- 1 tsp - Coriander Powder- 2 tsp - Cumin powder- 1/2 tsp - Garam Masala Powder- 3/4 tsp - Kasuri Methi- 1 tsp (not roasted) Other Ingredients: - Onions chopped- 2 medium (around 170 gms) - Ginger Garlic paste- 2 tsp - Tomato sliced- 2 medium (120 gms) - Fresh green peas or Frozen peas - 1 cup (120 gms) - Green Chillies, cut and slit-2 - Coriander leaves, chopped- 2 tbsp - Oil- 4-5 tbsp Process: - Heat oil in a kadhai or pan and add cumin seeds, all the whole spice and red Chillies. - Give a stir and then add the chopped onions. Mix and fry on medium high heat for around 8-10 mins till the onions are light brown in colour. - Now add the Ginger Garlic paste, give a mix and fry on low heat for 2-3 mins till the raw smell is gone. - Add the minced mutton/Keema and fry on high heat for 2-3 mins. Continue to fry on medium heat for another 2 mins till the colour has changed to white and water has released. - Add all the spice powders other than Kasuri Methi and Garam Masala Powder, give a mix and fry on medium heat for 4-5 mins. - Now reduce heat and cover & cook on low heat for 4 mins till the Keema is browned and oil separates. - Add the tomato slices, Kasuri Methi (not roasted), Garam Masala powder and 1/4 tsp salt. Give a mix and cook on medium to low heat for around 8 mins till the tomato slices are mashed. - Now add the fresh or frozen peas, give a mix and fry on medium heat for 2-3 mins. - Now add 250- 300 ml water, give a mix and cover & cook on low heat for 15-20 mins till the meat and Matar are tender. - At the end add 2-3 tbsp chopped coriander leaves and give a mix.
- Serve with roti, naan or rice.
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