Mutton Keema Matar
Minced mutton and green peas cook down with onions, tomatoes, ginger, garlic, and warm spices into a rich North Indian keema. It turns out savory, lightly spicy, and perfect with roti, pav, or jeera rice.
For 4 servings
- prep · ~10 min
Prepare the keema and vegetables.
1.Finely chop the onion, tomato, ginger, and garlic.2.Slit the green chili and chop the coriander leaves.3.Break up the minced mutton well so there are no large lumps. - temper · ~1 min
Heat the oil and crackle the whole spices.
Heat oil in a heavy pan over medium heat. Add cumin seeds and bay leaf, and let them sizzle for 20 to 30 seconds until fragrant.
TIPKeep the heat medium so the cumin blooms without burning. - saute · ~9 min
Cook the onion, ginger, garlic, and chili.
1.Add the chopped onion and cook until lightly golden, 6 to 7 minutes.2.Add ginger, garlic, and green chili.3.Cook for 1 to 2 minutes until the raw smell goes away. - saute · ~6 min
Cook the tomatoes and ground spices.
1.Add the chopped tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook until the tomatoes soften and the masala looks thick, 5 to 6 minutes.TIPMash the tomatoes with the spoon as they cook for a smoother masala. - saute · ~8 min
Brown the minced mutton.
1.Add the minced mutton to the pan.2.Break it up with the spoon and mix it well with the masala.3.Cook over medium-high heat for 6 to 8 minutes until the meat changes color and starts releasing its juices.TIPKeep stirring and breaking the keema so it stays loose and crumbly. - simmer · ~15 min
Add peas and simmer the keema.
Add green peas and water, then stir well. Cover and cook on low heat for 12 to 15 minutes, stirring once or twice, until the mutton is tender and the gravy reduces to a moist semi-dry consistency.
- garnish · ~1 min
Finish with garam masala, coriander, and lemon juice.
Sprinkle garam masala over the keema, then add coriander leaves and lemon juice. Mix gently and cook uncovered for 1 minute.
- serve
Serve hot.
Serve Mutton Keema Matar hot with roti, pav, paratha, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Break the mince apart before it hits the pan so the keema stays crumbly instead of forming clumps.
- 2Brown the mince on medium-high heat first; this cooks off raw moisture and deepens the meaty flavor.
- 3Cook the tomato masala until it looks thick and slightly oily before adding keema, or the dish can taste flat.
- 4If using frozen peas, add them straight from the freezer near the simmering stage so they stay bright and sweet.
- 5Keep the final texture moist semi-dry, not watery; uncover for a few extra minutes if the gravy looks loose.
- 6Add lemon juice only at the end to brighten the rich mutton without making the gravy taste sharp while cooking.
- 7This keema tastes even better the next day after the spices settle into the mince and peas.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and cook the onions a little slower; you still get good flavor with a lighter finish.
spicierSpicier
Add an extra green chili or a little more red chili powder for a hotter, more robust keema.
gravy styleGravy-style
Add a bit more water and simmer slightly longer if you want a looser keema to serve with pav or rice.
keema aloo matarKeema-aloo-matar
Add small diced potatoes with the peas for a heartier North Indian-style variation.
Why this is on our healthy list.
Protein-Rich Main Dish
Minced mutton makes this keema filling and satisfying, helping turn it into a substantial meal.
Vegetable Balance from Peas
Green peas add plant-based fiber, sweetness, and extra texture that balance the richness of the meat.
Aromatic Ingredients with Depth
Onion, ginger, garlic, tomato, and spices bring flavor without needing heavy cream or butter.
Frequently asked questions
Yes. Add frozen peas directly during the simmering stage; they cook quickly and keep their color and sweetness.
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