Mutton Keema Mata
Mutton Keema Matar
Prep: 15 mins
Difficulty: Medium
Cook: 35 mins
Serves: 4 people
Mutton Keema Matar is a legendary staple of North Indian dhabas. This rustic, earthy, and highly spiced minced meat dish is slow-cooked with vibrant green peas, creating a robust harmony of textures and flavors.
The secret to its unforgettable aroma lies in the whole spices. Our premium Sikkim Black Cardamom, Cinnamon Bark, and Nagercoil Cloves infuse the meat with a profound, smoky warmth. Best enjoyed with buttered pav (soft bread rolls) or flaky parathas.
Ingredients
- 500g minced mutton (keema)
- 1 cup green peas (fresh or frozen)
- 1 Sikkim Black Cardamom Whole
- 1-inch piece Cinnamon Bark
- 3-4 Nagercoil Cloves
- 1 tbsp Coriander Seeds Whole, lightly crushed
- 1.5 tbsp Ginger Paste
- 1 tbsp garlic paste
- 2 large onions, finely chopped
- 2 large tomatoes, pureed
- 1 tsp Kashmiri chilli powder
- 1/2 tsp turmeric powder
- 3 tbsp ghee or oil
- Fresh coriander, chopped
- Salt to taste
Method
Step 1 Heat ghee or oil in a heavy-bottomed kadhai or pan over medium heat. Add the Sikkim Black Cardamom, Cinnamon Bark, and Nagercoil Cloves. Sauté for a few seconds until the spices release their rich, warm aroma into the fat.
Step 2 Add the lightly crushed Coriander Seeds and finely chopped onions. Sauté patiently until the onions turn a deep, caramelized golden brown. This is crucial for the gravy's authentic dhaba color.
Step 3 Stir in the Ginger Paste and garlic paste. Cook for 2 minutes until the raw smell completely fades. Add the pureed tomatoes, Kashmiri chilli powder, turmeric, and salt. Cook until the oil begins to separate from the masala.
Step 4 Add the minced mutton (keema) to the pan. Turn the heat to high and break up any lumps with your spatula. Roast the meat continuously for 5-8 minutes until it is well browned and sealed.
Step 5 Lower the heat, add half a cup of warm water, and cover the pan. Let the keema simmer gently for 15-20 minutes until the meat is tender and fully cooked.
Step 6 Stir in the green peas. Cover and simmer for an additional 5 minutes until the peas are soft but still bright green. The gravy should be thick and clinging to the meat. Garnish generously with fresh coriander and serve piping hot!
Chef's Tip: For an extra layer of depth, add a splash of plain yogurt right after the tomatoes are cooked down, stirring rapidly. It gives the keema a slight tartness and a luscious mouthfeel!
