Name: Mutton Keema Matar
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Ground Goat Meat, washed and drained well; ½ cup Green Peas, fresh or frozen; 2 Onion, medium, finely chopped; 2 Tomato, medium, finely chopped; 1 tbsp Ginger-Garlic Paste; 1 tsp Assorted Whole Spices, bay leaf, cloves, cinnamon, cardamom; 1 tbsp Meat Masala; ¼ tsp Ground Turmeric; 1 tsp Red Chilli Powder; 3 tbsp Cooking Oil; 1 tsp Salt

50 mintotal

Prep 15 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat the cooking oil in a heavy-gauge kadhai. Toss in the assorted whole spices and let them crackle to perfume the oil.
Add the finely chopped onions and sauté patiently, stirring often, until they are an even light brown.
Stir in the ginger-garlic paste and cook for about 2 minutes until the raw smell goes. Add the chopped tomatoes, turmeric and red chilli powder.
2 min
Cook the base down until the tomatoes collapse completely and the oil separates visibly at the edges of the masala.
Add the drained mutton mince to the hot pan. Turn the heat high and bhuna it: stir constantly and break up lumps with a sturdy spatula for 5-7 minutes, so the meat sears and gives up its water.
5–7 min
Once the keema has browned thoroughly and the pan appears somewhat dry, fold in the green peas, meat masala, and salt.
Pour in enough warm water to create a shallow braising liquid, cover tightly, and allow the meat to simmer and tenderize on a low flame for 15-20 minutes.
15–20 min
Remove the lid. If the dish is too watery, increase the heat to boil off excess moisture until the texture is tightly bound. Garnish with fresh coriander and serve.

How to tell it's done

The final product should be a rich, semi-dry, heavily textured granular meat base, studded with the bright pop of tender green peas, glistening with its infused oils.

Getting it right

Tip

A prolonged and vigorous initial sear (the bhunao) of the raw mince on high heat is non-negotiable; it prevents boiling the meat in its own juices and eliminates any gamey aroma.

What to serve it with

Unbeatable when scooped up with butter-toasted Pav, flaky layered parathas, or soft, hot phulkas.

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Ingredients