Friday, 28 November 2014

Keema Matar

Keema matar is a delicious side made with ground meat / minced mutton / keema with green peas. One of the easiest side to make with ground meat with just few readily available ingredients. This side is delicious , mildly spiced and so juicy. Pairs perfectly with roti , naan or any flat bread.



  • 500 Grams Mutton mince / Keema
  • 1/2 Cup Green Peas ( thaw if frozen)
  • 3 Tablespoon Olive Oil
  • 1 Green Chilli sliced ( you can use 2 or 3 green chillies according to your spice preference. My kids do not eat spicy food. Hence I added only one chilli. Original recipe uses 3 slit green chillies though)
  • 1 Medium red onion chopped finely
  • 1/2 Tablespoon Ginger chopped finely
  • 1/2 Tablespoon Garlic chopped finely
  • 1 Tablespoon Coriander powder
  • 1/2 Teaspoon red chilli powder
  • 1/4 Teaspoon Turmeric powder
  • 1/2 Teaspoon Garam Masala
  • Salt to taste
  • Juice of 1/2 Lemon
  • 1 tablespoon fresh cilantro leaves for garnish 


1. In a pan, heat 1 tablespoon olive 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 olive oil.
3.  When the oil is hot, add chopped onions and fry until they are light golden
4. Add slit green chilli , chopped ginger, garlic and fry until the raw smell of the garlic goes
5. Add  coriander powder, red chilli powder, turmeric powder and sauté for a minute
6. Now add the ground meat we previously sautéed at step number one to the pan and mix the meat with masala
7. Add 1/2 cup water, salt to taste and let the ground meat cook for 20 minutes or until the meat is completely cooked through and its soft and juicy
8. Add green peas and garam masala and if required add 1/4 cup water. Let it cook for 5 minutes
9. Check if the ground meat is cooked through. Add fresh lemon juice and cilantro leaves. Stir everything together and switch off the flame
10. Close the pan with a lid for 10 minutes and let the flavors develop
11. Serve hot with roti / bread of your choice

No comments:

Post a Comment