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A classic North Indian comfort food featuring flavorful minced mutton and sweet green peas simmered in a rich, aromatic gravy. This hearty dish is perfect scooped up with warm rotis or pav.
For 4 servings
Sauté Aromatics and Onions
Brown the Mutton Keema
Cook with Spices and Tomatoes
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A classic North Indian comfort food featuring flavorful minced mutton and sweet green peas simmered in a rich, aromatic gravy. This hearty dish is perfect scooped up with warm rotis or pav.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 550.63 calories per serving with 25.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Yogurt and Simmer
Finish and Garnish
Add 1 medium potato, peeled and diced, along with the green peas in step 4. You may need to add an extra 1/2 cup of water and cook for a few more minutes until the potatoes are tender.
Increase the amount of red chilli powder to 1.5-2 tsp and add 1-2 more slit green chillies for extra heat.
Stir in 2 tablespoons of fresh cream or cashew paste at the end along with the garam masala for a richer, creamier texture.
After the keema is cooked, place a small steel bowl in the center of the pan. Add a piece of hot charcoal to the bowl, pour 1/2 tsp of ghee over it, and immediately cover the pan. Let it sit for 5 minutes to infuse a smoky flavor.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help support a healthy immune system.
One serving of Mutton Keema Matar (approximately 1 cup or 250g) contains around 350-450 calories, depending on the fat content of the mutton and the amount of oil used.
Mutton Keema Matar can be part of a balanced diet. It is an excellent source of protein and iron. However, it is also high in saturated fat and calories. To make it healthier, use lean mutton keema, reduce the amount of oil, and serve it with whole wheat roti.
Yes, you can substitute mutton with minced chicken or lamb. Chicken keema will cook faster, so you may need to reduce the simmering time in step 4 to about 10-12 minutes. Lamb keema can be cooked for the same duration as mutton.
To reduce the spice level, you can omit the green chillies, reduce the red chilli powder to 1/2 teaspoon, or use a milder variety like Kashmiri red chilli powder, which adds color without much heat.
Keema Matar pairs wonderfully with Indian breads like roti, naan, paratha, or pav (soft bread rolls). It also goes well with steamed basmati rice or jeera rice. A side of kachumber salad (cucumber, onion, tomato) and raita complements the rich flavors.
Store leftover Keema Matar in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over low heat, adding a splash of water if the gravy has thickened too much. You can also microwave it until heated through.