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Keema Matar Recipe

Published on: August 15, 2013 | Updated on: July 22, 2014
Keema Matar

Keema Matar

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.


I am a dental surgeon turned full time mom of a lovely boy. Apart from running around him and doing a lot of activities with him, I like to cook and experiment with new stuff.


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