Easiest Mutton Keema Matar

This is a basic mutton keema cooked with green peas.'Keema' is basically minced meat. In India, it is cooked with a variety of spices and vegetables. It pairs well both with rice and rotis.

My father in law loved mutton keema which our dear 'Lakshmi didi' makes. She has been cooking for us for 25 years and can cook Bengali dishes even better than most Bengalis. In fact, I have learned cooking many Bengali dishes from her. I've always tried to replicate her Keema curry recipe but never been able to do so. So I've noted down the exact measurements and steps of her recipe and noted it down. I wasn't able to click enough pictures so will be posting just one at the end.


Ingredients Required:

• Mutton Kheema: 1/2 kg
• Onions: 2 finely chopped
• Ginger-garlic paste: 2 tablespoon
• Tomato: 1 finely chopped
• Blanched Frozen Peas: 1/2 a cup
• Cumin Powder: 1 tablespoon
• Turmeric Powder:1/2 teaspoon
• Chilli Powder: 1 teaspoon (More or less according to your taste)
• Garam Masala Powder: 1/2 teaspoon
• Ghee: 1 tablespoon
• Oil: 3 tablespoon
• Sugar: A pinch
• Salt: To taste

Method:

• Wash the mutton kheema and put in into a pressure cooker. Add some salt and little water and cook for 4 whistles or until the meat is cooked.
• Boil some peas in a separate vessel.
• In a kadhai, heat some oil till smoking point then add the onions and saute till they turn translucent.
• Add the ginger garlic paste and the tomatoes and saute once again.
• Add the powdered masalas and wait till the oil separates from the masala.
• Add the mutton kheema and blanched peas to the masala and cook everything together.
• Cook for 5 minutes or until the oil separates from the kheema masala and top it up with some ghee and garam masala powder.
• Serve with rice or bread of your choice.

 Hope you enjoy this recipe as much as I do. If yes, please like and comment below.

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