Mutton Matar Keema Recipe -Minced Mutton With Green Peas
A non-veg North Indian Recipes recipe with mutton - minced, curd (dahi / yogurt), onions - sliced. Ready in 1h 10m, serves 5.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Mutton Matar Keema Recipe, firstly wash the minced mutton with running water, strain and keep it aside
mutton - minced(750 grams) - 2
Heat oil in a heavy bottomed pan and fry the potato pieces till golden and keep aside
- 3
In the remaining oil, add all the whole spices mentioned, after a few seconds add ginger slices and whole garlic cloves and fry till they turn golden brown
cloves garlic(10)ginger - finely sliced(1/2 cup)cloves (laung)(4) - 4
Now add sliced onions and green chilies and saute till the raw smell goes off
onions - sliced(4)ginger - finely sliced(1/2 cup)-/2 green peas (matar)(1 cups)green chillies - finely chopped(4) - 5
Add in the mutton mince and mix well
mutton - minced(750 grams) - 6
Fry for some time till the moisture goes off
- 7
Add sour curd and mix nicely such that everything incorporates well
curd (dahi / yogurt)(100 grams) - 8
Gradually the curd will start leaving water, so simmer the flames, close the lid and allow the minced mutton to cook nicely
mutton - minced(750 grams)curd (dahi / yogurt)(100 grams) - 9
This may take 15 to 20 minutes
- 10
Once the mutton mince is soft and cooked completely, add in the turmeric powder, red chilli powder, coriander powder, salt, green peas and adjust the oil as well
mutton - minced(750 grams)-/2 green peas (matar)(1 cups)green chillies - finely chopped(4)turmeric powder (haldi)(1 teaspoon)-1/ tablespoons coriander powder (dhania)(2)tablespoons red chilli powder(2)salt - as requiredcoriander (dhania) leaves - finely chopped(1/4 cup)black pepper powder(6) - 11
Fry everything nicely on high to medium flame till the keema starts taking a deep brown color and leaves oil from sides
coriander (dhania) leaves - finely chopped(1/4 cup) - 12
Now add the fried potatoes and give a quick mix again and cook for another 5 to 6 minutes or till the potatoes get soften
potatoes (aloo) - cut into half(5) - 13
Turn off the gas and garnish with fresh chopped coriander
green chillies - finely chopped(4)-1/ tablespoons coriander powder (dhania)(2)coriander (dhania) leaves - finely chopped(1/4 cup) - 14
Serve Mutton Matar Keema with Hot Phulkas or Roomali rotis
mutton - minced(750 grams) - 15
It is very popularly made in every Muslim household during any special occasion
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Mutton Matar Keema Recipe -Minced Mutton With Green Peas
A non-veg North Indian Recipes recipe with mutton - minced, curd (dahi / yogurt), onions - sliced. Ready in 1h 10m, serves 5.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 1
To begin making the Mutton Matar Keema Recipe, firstly wash the minced mutton with running water, strain and keep it aside
mutton - minced(750 grams) - 2
Heat oil in a heavy bottomed pan and fry the potato pieces till golden and keep aside
- 3
In the remaining oil, add all the whole spices mentioned, after a few seconds add ginger slices and whole garlic cloves and fry till they turn golden brown
cloves garlic(10)ginger - finely sliced(1/2 cup)cloves (laung)(4) - 4
Now add sliced onions and green chilies and saute till the raw smell goes off
onions - sliced(4)ginger - finely sliced(1/2 cup)-/2 green peas (matar)(1 cups)green chillies - finely chopped(4) - 5
Add in the mutton mince and mix well
mutton - minced(750 grams) - 6
Fry for some time till the moisture goes off
- 7
Add sour curd and mix nicely such that everything incorporates well
curd (dahi / yogurt)(100 grams) - 8
Gradually the curd will start leaving water, so simmer the flames, close the lid and allow the minced mutton to cook nicely
mutton - minced(750 grams)curd (dahi / yogurt)(100 grams) - 9
This may take 15 to 20 minutes
- 10
Once the mutton mince is soft and cooked completely, add in the turmeric powder, red chilli powder, coriander powder, salt, green peas and adjust the oil as well
mutton - minced(750 grams)-/2 green peas (matar)(1 cups)green chillies - finely chopped(4)turmeric powder (haldi)(1 teaspoon)-1/ tablespoons coriander powder (dhania)(2)tablespoons red chilli powder(2)salt - as requiredcoriander (dhania) leaves - finely chopped(1/4 cup)black pepper powder(6) - 11
Fry everything nicely on high to medium flame till the keema starts taking a deep brown color and leaves oil from sides
coriander (dhania) leaves - finely chopped(1/4 cup) - 12
Now add the fried potatoes and give a quick mix again and cook for another 5 to 6 minutes or till the potatoes get soften
potatoes (aloo) - cut into half(5) - 13
Turn off the gas and garnish with fresh chopped coriander
green chillies - finely chopped(4)-1/ tablespoons coriander powder (dhania)(2)coriander (dhania) leaves - finely chopped(1/4 cup) - 14
Serve Mutton Matar Keema with Hot Phulkas or Roomali rotis
mutton - minced(750 grams) - 15
It is very popularly made in every Muslim household during any special occasion
Rate this recipe
You might also like · North Indian Recipes
Paneer Stuffed Ragi Paratha Recipe - High Protein Breakfast
⏱️ 35 min
Veg Chilli Milli Recipe
⏱️ 50 min
Zarda Pulav Recipe (Rice Flavoured With Nuts And Saffron)
⏱️ 50 min
Oats and Rajma Cutlet Recipe
⏱️ 55 min
North Indian Sooji Halwa Recipe
⏱️ 40 min
Stuffed Makai Paratha Recipe (Corn & Coriander Stuffed Flat Bread)
⏱️ 60 min