Keema Matar Masala|Keema Matar Curry|Keema Matar Dish|Mutton Keema Recipe|Mutton Keema Curry Dish|Keema Recipe|Mince Meat with Green Peas|Mutton Keema Recipe|Spice Consumes Keema Curry

Active Ingredients for Keema Matar Masala:

( Tsp-Teaspoon; Tbsp-Tablespoon).

– Minced Meat (Keema)- 500 gms (Goat or Lamb).

Entire Spices:.
– Green Cardamom- 5.
– Cloves- 5.
– Cinnamon-2.
– Cumin seeds-1/ 2 tsp.
– Black Cardamoms-2.
– Peppercorns-8-10.
– Red Chillies-3.

Spice Powders:.
– Turmeric- 1/2 tsp.
– Red Chilli Powder- 1 tsp.
– Kashmiri Chilli Powder- 1 tsp.
– Coriander Powder- 2 tsp.
– Cumin powder- 1/2 tsp.
– Garam Masala Powder- 3/4 tsp.
– Kasuri Methi- 1 tsp (not roasted).

Other Components:.
– Onions sliced- 2 medium (around 170 gms).
– Ginger Garlic paste- 2 tsp.
– Tomato sliced- 2 medium (120 gms).
– Fresh green peas or Frozen peas – 1 cup (120 gms).
– Green Chillies, cut and slit-2.
– Coriander leaves, sliced- 2 tablespoon.
– Oil- 4-5 tablespoon.

Process:.

– Heat oil in a kadhai or pan and include cumin seeds, all the entire spice and red Chillies.
– Give a stir and then add the chopped onions. Mix and fry on medium high heat for around 8-10 minutes till the onions are light brown in colour.
– Now add the Ginger Garlic paste, offer a mix and fry on low heat for 2-3 minutes till the raw odor is gone.
– Add the minced mutton/Keema and fry on high heat for 2-3 minutes. Continue to fry on medium heat for another 2 minutes till the colour has altered to white and water has actually launched.
– Add all the spice powders other than Kasuri Methi and Garam Masala Powder, provide a mix and fry on medium heat for 4-5 mins.
– Now minimize heat and cover & cook on low heat for 4 mins till the Keema is browned and oil separates.
– Include the tomato slices, Kasuri Methi (not roasted), Garam Masala powder and 1/4 tsp salt. Provide a mix and cook on medium to low heat for around 8 mins till the tomato slices are mashed.
– Now add the fresh or frozen peas, provide a mix and fry on medium heat for 2-3 mins.
– Now include 250- 300 ml water, give a mix and cover & cook on low heat for 15-20 minutes till the meat and Matar hurt.
– At the end include 2-3 tbsp sliced coriander leaves and give a mix.
– Serve with roti, naan or rice.

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