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A hearty and flavorful North Indian curry featuring tender minced lamb and sweet green peas simmered in a rich, aromatic blend of onions, tomatoes, and spices. Perfect with hot rotis or naan for a satisfying meal.
For 4 servings
Sauté Aromatics
Brown the Keema (Bhunao)
Cook the Masala
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A hearty and flavorful North Indian curry featuring tender minced lamb and sweet green peas simmered in a rich, aromatic blend of onions, tomatoes, and spices. Perfect with hot rotis or naan for a satisfying meal.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 556.39 calories per serving with 26g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Yogurt and Peas
Simmer to Perfection
Garnish and Serve
Substitute mutton with minced chicken, turkey, or beef. Adjust cooking times accordingly, as chicken and turkey cook faster.
For a vegetarian version, replace the mutton keema with soya granules (soaked and squeezed), crumbled paneer, or a mix of finely chopped mushrooms and lentils.
Add 1-2 small, diced potatoes along with the green peas to make 'Aloo Keema Matar'. You may need to add a little extra water and cook for a few more minutes until the potatoes are tender.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder along with the garam masala at the end.
Mutton is a complete protein source, essential for building and repairing tissues, muscle growth, and supporting overall body function.
This dish provides heme iron from mutton, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, which carries oxygen in the blood and helps prevent anemia.
The blend of Indian spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that support the immune system and overall wellness.
The combination of high-quality protein from the keema and complex carbohydrates from the peas provides a steady release of energy, making it a very satisfying and fulfilling meal.
One serving of Keema Matar (approximately 1 cup or 380g) contains around 540-580 calories, depending on the fat content of the mutton and the amount of oil used.
Keema Matar can be a part of a healthy diet. It is an excellent source of protein and iron from the mutton. However, it can be high in saturated fat. To make it healthier, use lean minced meat, reduce the amount of oil, and serve it with whole wheat roti.
Absolutely. Minced chicken or turkey are great leaner alternatives. They cook faster than mutton, so you may need to reduce the simmering time in step 5 to about 10-12 minutes.
Yes, this dish is easily adaptable. You can substitute mutton keema with an equal amount of soaked soya granules, crumbled paneer, or a mixture of finely chopped mushrooms and cooked lentils for a delicious vegetarian version.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight. You can also freeze it for up to 2 months. Thaw completely before reheating.
Yogurt can curdle if the heat is too high or if it's added to the masala too quickly. To prevent this, always ensure the yogurt is well-whisked, lower the heat to the absolute minimum, and stir continuously for 2-3 minutes after adding it to the pan.