Keema Matar is a delicious dish made with minced mutton / ground meat and green peas. It is mildly spiced, very rich and pairs well with roti and Raita. Minced meat and Green peas are cooked with spices and condiments. It is the most easiest preparation of mutton / goat meat. It cooks relatively fast when compared to the chopped mutton gravy/ masala.
1. In a pan, heat 1 tablespoon oil. When the oil is hot, add minced mutton/ ground meat and sauté on high flame along with 1/4 teaspoon salt for 3 to 4 minutes. Keep stirring frequently. Remove the ground meat from the pan and set aside
2. In the same pan, heat 2 tablespoon oil. When the oil is hot, add cinnamon and cloves. When they splutter , add fennel seeds
3. Immediately add chopped onions and fry until they are light golden
4. Add ginger garlic paste and fry until the raw smell of the paste goes
5. Add tomato puree and sauté nicely until oil separates from the mixture
6. Add red chilli powder, turmeric powder and sauté for 2 minutes
7. Now add the ground meat we previously sautéed at step number one to the pan and mix the meat with masala
8. Add potatoes and 1/2 cup water, salt to taste and let the ground meat cook for 20 minutes
9. Add green peas , freshly ground black pepper and garam masala and if required add 1/4 cup water. Let it cook for 5 minutes
10. Check if the ground meat is cooked through. Add fresh lemon juice and cilantro leaves. Stir everything together and switch off the flame
11. Close the pan with a lid for 10 minutes
12. I like Keema Matar with nice char on it. Hence I spread the prepared keema matar in a cookie sheet and put it in the oven at grill mode for 5 minutes
13. If you do not have grill mode option, put it on broil mode for 2 minutes. This gives a nice crusty feel the mutton and it make it little bit crispy. This step is optional and you can skip this step
14. Serve hot with roti / bread of your choice
Ingredients
- 250 Grams Muttom Keema / Ground Meat / Minced Mutton + 1 Tablespoon Vegetable oil
- 1/2 Cup Green Peas ( if frozen, thaw it )
- 1 Small sized potato ( optional )
- 2 Tablespoon Vegetable oil
- 2 Cloves
- 1/2 Inch long Cinnamon Stick
- 1/4 Teaspoon Fennel seeds
- 1 Medium Onion Chopped finely
- 1 Medium ripe tomato pureed
- 1 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Red Chilli powder
- 1/2 Teaspoon Turmeric powder
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Freshly ground black pepper
- 1/2 Teaspoon Fresh Lemon Juice
- 1 Tablespoon chopped cilantro leaves for garnish
Directions
2. In the same pan, heat 2 tablespoon oil. When the oil is hot, add cinnamon and cloves. When they splutter , add fennel seeds
3. Immediately add chopped onions and fry until they are light golden
4. Add ginger garlic paste and fry until the raw smell of the paste goes
5. Add tomato puree and sauté nicely until oil separates from the mixture
6. Add red chilli powder, turmeric powder and sauté for 2 minutes
7. Now add the ground meat we previously sautéed at step number one to the pan and mix the meat with masala
8. Add potatoes and 1/2 cup water, salt to taste and let the ground meat cook for 20 minutes
9. Add green peas , freshly ground black pepper and garam masala and if required add 1/4 cup water. Let it cook for 5 minutes
10. Check if the ground meat is cooked through. Add fresh lemon juice and cilantro leaves. Stir everything together and switch off the flame
11. Close the pan with a lid for 10 minutes
12. I like Keema Matar with nice char on it. Hence I spread the prepared keema matar in a cookie sheet and put it in the oven at grill mode for 5 minutes
13. If you do not have grill mode option, put it on broil mode for 2 minutes. This gives a nice crusty feel the mutton and it make it little bit crispy. This step is optional and you can skip this step
14. Serve hot with roti / bread of your choice
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