Mutton Matar Keema Recipe: Minced Mutton with Green Peas
Mutton Matar Keema is a beloved North Indian dish that embodies the rich culinary heritage of Muslim households, often prepared during festive occasions and gatherings. This hearty and flavorful recipe combines minced mutton with vibrant green peas, aromatic spices, and tender potatoes, creating a deliciously satisfying meal. Ideal when paired with hot phulkas or roomali rotis, this dish not only tantalizes the taste buds but also fills the kitchen with an irresistible aroma.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (minced) | 750 grams |
| Curd (Dahi/Yogurt) | 100 grams |
| Onions (sliced) | 4 |
| Garlic cloves | 10 |
| Ginger (finely sliced) | ½ cup |
| Potatoes (cut into halves) | 5 |
| Green peas (Matar) | 1½ cups |
| Green chilies (finely chopped) | 4 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coriander powder (Dhania) | 2½ tablespoons |
| Red chili powder | 2 tablespoons |
| Salt | As required |
| Sunflower oil | As required |
| Coriander leaves (finely chopped) | ¼ cup |
| Dry red chilies | 4 |
| Bay leaves (tej patta) | 2 |
| Black pepper powder | 6 |
| Cloves (Laung) | 4 |
| Cinnamon stick (Dalchini) | 1½ inch |
| Cardamom (Elaichi) pods | 4 |
| Black cardamom (Badi Elaichi) | 4 |
| Ajwain (Carom seeds) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 550 |
| Protein | 32g |
| Carbohydrates | 45g |
| Fat | 25g |
| Fiber | 5g |
| Sodium | Varies with salt added |
Preparation Steps
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Prep the Mutton: Begin by washing the minced mutton under running water to ensure it’s clean. Strain and set it aside for later use.
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Fry the Potatoes: In a heavy-bottomed pan, heat sunflower oil over medium heat. Add the halved potato pieces and fry them until they turn a lovely golden brown. Once done, remove the potatoes from the pan and set them aside.
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Infuse the Oil with Spices: In the same pan, using the remaining oil, add all the whole spices: dry red chilies, bay leaves, black pepper, cloves, cinnamon stick, cardamom pods, and black cardamom. Sauté for a few seconds until the spices release their aroma.
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Add Aromatics: Incorporate the finely sliced ginger and whole garlic cloves into the pan, frying until they turn a beautiful golden brown. This step will enhance the overall flavor of the dish.
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Sauté Onions and Green Chilies: Add the sliced onions and finely chopped green chilies to the pan, stirring continuously until the onions soften and the raw smell dissipates.
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Cook the Mutton: Once the onions are ready, add the minced mutton to the pan. Mix thoroughly and fry for a few minutes until the moisture from the mutton evaporates.
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Incorporate Curd: Add the sour curd to the mutton mixture, ensuring everything is well combined. As the curd cooks, it will release some water; reduce the heat to a simmer, cover the pan, and let the mutton cook for about 15 to 20 minutes, allowing it to become tender.
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Add Spices and Peas: After the mutton is cooked, add turmeric powder, red chili powder, coriander powder, and salt. Also, mix in the green peas, adjusting the oil if necessary. Cook on high to medium flame until the keema deepens in color and the oil separates at the sides.
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Final Touch with Potatoes: Gently fold in the fried potatoes and mix everything again. Allow it to cook for an additional 5 to 6 minutes, until the potatoes soften and absorb the flavors.
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Garnish and Serve: Turn off the heat and garnish your Mutton Matar Keema with freshly chopped coriander leaves. Serve hot with phulkas or roomali rotis, making it a truly comforting meal.
This Mutton Matar Keema recipe not only highlights the essence of North Indian cuisine but also invites you to gather with loved ones around the dining table, sharing stories and laughter over a warm, flavorful dish. Enjoy every bite of this traditional delight that brings warmth and satisfaction to every meal!
