This is one of the most popular mutton recipes from India. Keema Matar is made with minced mutton cooked with whole spices like laung (cloves), kali mirch (black pepper), dalchini (cinnamon), curry leaves, among others. The meat juices just fill up the curry and it is a delight for any non vegetarian. A good quality mutton keema is an absolute necessity to make delicious Keema Matar. The curry is mostly made dry, however, it is juicy enough to be eaten with any of the Indian breads like naan or roti. Any leftovers can be easily be made into a delectable keema paratha the next day. Keema Matar would go well for parties large or small and can also be rolled with Indian breads to be packed up for picnics. Enjoy this delicious curry with this easy to follow recipe and make your meal special today.
Ingredients needed for Keema Matar
Mutton mince – 300 gm
Oil – 3 tbsp
Onion – 4-5 (finely chopped)
Ginger garlic paste – 2 tsp
Tomato – 2 (chopped)
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1 tsp
Cumin powder – 1 tsp
Garam masala powder – 1/2 tsp
Fresh coriander for garnishing
How to make Keema Matar
Heat oil in a pan.
Add onions and fry till golden brown.
Add ginger garlic paste and fry for 2 minutes.
Add coriander powder, red chili powder, turmeric powder, cumin powder and garam masala powder.
Add half cup water and cook till oil separates.
Add the mutton mince and a cup of water and cook till mutton is done.
Garnish with coriander leaves.
Serve hot with roti or naan.
