Keema Matar | Matar Keema | Minced Mutton with Peas & Spices | Bakrid Recipes

Keema Matar or Qeema Matar is traditional Indian Meat dish which is nothing but minced mutton curry with peas.  If keema matar is made properly then the people who don’t like mutton would also eat it. Popular during Eid and Bakrid, this recipe calls for the main ingredients call Patience's but then it’s paid off in the form of delicious keema matar or matar keema whatever we may like to call it.  Not only as side dish but keema matar can be used as filling for naan, paratha, samosa or even serve with pav.  DH made this for a get together with my help of only chopping onion, tomato and it was highlight of the menu. The only other effective recipe was Chicken Masala again made by DH and Dahi Bhalla done by me.  DH tried to find the recipe online but he was not happy with anything, in the end he did it his way which was super delicious, list of ingredients looks long but it’s a simple recipe. 


Ingredients: [Serves 5-6]

Minced/Grounded Mutton – 1/2 kg
Peas – 1.5 cup
Onion – 2 large
Tomato – 2 medium
Ginger-Garlic Paste – 1 tbsp
Bay Leaf –1
Cinnamon – 1” piece
Cloves – 2
Red Chilli Powder – 1 tbsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tbsp
Garam Masala – 1 tsp
Salt – To taste
Chopped Cilantro – 3 tbsp
Oil/Ghee – 4 tbsp
Red Food Colour – a pinch [if required]
Water – 1 Cup


Method:

1. Wash minced mutton few times and keep aside.  Finely chop onion, tomato and cilantro.
2. In a pressure cooker heat oil/ghee add bay leaf, cinnamon, cloves and sauté for 30 seconds.  Add onion, ginger-garlic paste and sauté until onion becomes transparent. 
3. Add turmeric, red chilli, garam masala and coriander seeds powders, mix everything well and sauté for 2-3 minutes. 
4. Add mutton and stir well and sauté for 5-7 minutes on slow to medium flame or until oil starts to ooze out.  Add peas sauté for another minute. 
5. Mix colour with 1 tbsp of water and add to mutton along with salt and cilantro, add 1 cup water give a stir, close the cooker and pressure cook for 1 whistles and then simmer for 10 minutes in slow flame.  Let the cooker cool down and then mix well, if there is any water left then put the cooker back to flame on slow heat and simmer until water dries without closing the cooker this time. 
Our Keema Matar is ready, have it naan, parata, pulao or anything of your choice. 



Variations:
~ Use ghee for rich and flavour keema matar.
~ Thaw peas if using frozen.
~ Use mined chicken and do the same if you like.
~ Discard all whole garam masala before serving.

Have a nice day ~~

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