Mutton Keema/Keema Matar

Mutton keema or keema mattar is simply mince mutton cooked with green peas and simmered with exotic Indian spices. Mutton keema is one of the popular North Indian dish which is serve with indian flat bread,naan,paratha or even white rite rice. Usually, i'll make a big portion of this keema which i'll use the leftover for preparing my next morning sandwich. Keema can be made with chicken or beef since i don't take beef i tried my version with lamb/mutton.

I added apple cider vinegar to the dish which a typical keema lack of. The cider vinegar add the tangyness to the spiced mutton and creates the right balance of flavour to the beautiful dish. The aromatic spices in the dish are sure to kick your palate.

Ingredients

500g minced lamb meat
2 tomatoes,chopped
2 onions,chopped
1/4 cup yogurt
2 cups water
1/2 frozen/fresh green peas
3 red chillies,chopped
1 tsp ginger garlic paste
1 1/2 tbsp apple cider vinegar
1 bay leaf
3 cloves
3 cardamom pods
2 inch cinnamon stick
1/2 tsp turmeric powder
1 tsp chilly powder
1/4 tsp cumin powder
1 tsp garam masala powder
1 tsp coriander powder
1 tbsp ghee/clarified butter
2 tbsp vegetable oil
Salt to taste
Bunch of coriander leaves,for garnishing



Methods

In a heavy bottom pan, heat ghee and oil. Add the cardamom pods,cloves,bay leaf and cinnamon stick and saute for 30 seconds. Add the onions and saute till the onions wilted.

Add the ginger garlic paste and green chillies. Saute for 2 minutes.Add the minced lamb and cook for 5 minutes. Reduced the flame to medium and cook for another 5 minutes.

Add the turmeric powder,chilly powder,cumin powder,coriander powder and salt. Stir to combined. Add the tomatoes and cook for 3-4 minutes. Add the yogurt and water, stir and cook for 20-25 minutes by stirring occasionally.

Add the green peas and cook for 10 minutes. Add the garam masala powder and apple cider vinegar. Give a good stir. Remove from flame

Garnish with chopped coriander leaves.