Mutton Keema Mattar – Curried Mutton mince

When I goes out to eat, I try and order these dishes that are time consuming and difficult to re-create in home kitchen. So typically, I never order keema mutter – it is so easy to make that its unbelievable! My friends often ask me for the recipe and they are always astonished to realize how simple it is. The flavors are uplifted using a combination of whole and ground spices which are very important to the overall taste. The heat in my food is low but not the spice levels. I made this for a gathering of friends at our place and hence the large quantities, 300 gms is good for 4 people, in my opinion.


Prep Time: 10 Mins

Cooking Time: 20 mins
Recipe Level: Easy

Spice Level: High

Serves: 12
Shelf Life: Eat fresh/ refrigerate leftovers for 2 days

Serving Suggestion: With steamed rice or fresh rotis

UTENSILS: 

A pressure pan, metal long spatula, sauce pan, knife, chopping board, chopped and serving plate

INGREDIENTS:

  • 750 gms Indian mince mutton
  • 2 tablespoons oil/ ghee
  • 3 bayleaves
  • 2 star anise
  • 6 inch cinnamon stick
  • 5 pods crushed cardamom
  • 3 black cardamom pods
  • 9 whole black pepper 
  • 8 cloves 
  • 2 green minced chilies
  • 5 dry round red chillies
  • 1 tablespoons minced ginger 
  • 1 tablespoons minced garlic
  • 4 tablespoons of onion tomato masala (5 chopped onions + 7 chopped tomatoes)
  • 2 teaspoons mutton masala ( I use Shan’s)
  • 2 teaspoons turmeric powder
  • 2 tablespoons coriander powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons garam masala powder
  • 1/2 cup boiled green Peas
  • Salt – to taste
  • 2 tablespoons chopped coriander
  • 4 boiled eggs

METHOD:

  1. Heat ghee in a large pressure pan and add all the whole spices.
  2. Once they start sputtering, add the green chilies, ginger garlic paste and pre-made onion tomato masala.
  3. Add all the ground spices (crushed cadamom, mutton masala, red chilli powder, turmeric powder and coriander powder) except garam masala and salt to the pan. 
  4. Add the minced lamb, garam masala powder and salt. Add about 30 ml of water and stir well.
  5. Place the weight and close the pressure pan lid. Whistle for 3 times. Turn off heat and let it sit in the steam.
  6. In a separate pan, boil the peas for 10-12 minutes in salted water till its soft . Drain and keep aside.
  7. Open the pan, if there is any moisture – cook with the lid open to dry it out.
  8. Check for seasoning and adjust to taste. Stir in the peas.
  9. Dress with boiled egg, lemon slices and coriander before serving.

TIPS:

  • Leftovers make for yummy stuffed paranthas, sandwich fillings and non traditional shepherds pie or bolognese.

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