Mutton Keema matar masala is one of my all time favourite. I'm not much fond of Mutton other than this mutton keema.This recipe is from my mom's kitchen , she prepares a very good spicy flavourful delicious Mutton Keema Balls Curry and this mutton keema matar masala.
Mutton Keema Masala
Mutton Keema Matar masala is minced meat cooked along with whole spices and then mixed with different masala,spices and green peas.
As mutton is red meat and fat is high , it's not recommended to eat mutton often as it may increase cholesterol. Eating once in a while is no harm , its very rare I cook mutton in my kitchen ,it's the reason you hardly see any mutton recipes on my blog. But ,hereafter you can expect few mouth watering mutton recipes on my blog.
Serve Mutton Keema Masala with Idli , Dosa, Pav ,Mughlai Paratha ,Roti , Naan , Rumali Roti , Poori or Jeera Rice.
Recipe Card for Mutton Keema Matar Masala
Mutton Keema Matar Masala
Ingredients
For Pressure Cooking Mutton Kheema
- 500 grams Minced Mutton /Keema
- 2 Cloves
- 1 inch Cinnamon Sticks
- 1 teaspoon Oil
- ¼ teaspoon Turmeric Powder
- 1 Bay leaf
- ½ teaspoon Salt
For Gravy
- ¾ Cup Matar /Green Peas
- ½ Cup Fresh Methi Leaves /Fenugreek Leaves
- 4 tablespoon Oil
- 2 Onions Medium Size
- 2 inch Ginger pieces
- 15 Garlic Cloves medium SIze
- ⅓ Cup Coriander Leaves
- ¼ teaspoon Turmeric Powder
- 2 Tomatoes Big
- 1 tablespoon Red Chilly Powder
- 1 ½ tablespoon Coriander powder
- ½ Cup Fresh Coconut grated
- 5 Cloves
- 11/2 inch Cinnamon Sticks
- ½ tablespoon Poppy Seeds
- 8-10 Cashews
- 11/2-2 Cup Water
- 11/2 teaspoon Salt or as required
- ½ tablespoon Lemon Juice
Instructions
- Wash and clean mutton, drain water completely and set aside.
- In a pressure cooker, heat 1 teaspoon oil, add Bay leaf, Cloves and cinnamon sticks.
- Add Washed Mutton, mix well .Add Turmeric powder, salt and pressure cook for a whistle; allow pressure to release on its own.
- Soak ½ tablespoon of Poppy Seeds/ khus khus and 10 cashews in ½ cup of warm water for 30 minutes.
- In a mixer jar, add onions, ginger, garlic , coriander leaves and turmeric, make a fine paste to get a green coriander masala
- Take Tomatoes, Red chilli powder and coriander powder and blend it in mixer, to get red tomato masala
- In a Non-stick pan, heat 1 teaspoon of oil and fry coconut, cinnamon and cloves for 5 minutes on a medium flame, allow it to cool.
- In a mixer jar, add fried coconut, cinnamon, cloves, soaked almonds and khus khus, blend it to very smooth and fine paste using water,to get a white coconut masala
- In a deep Kadai, Heat 4 tablespoon Oil, add green coriander masala ,and fry well, till aromatic and oil starts releasing from corners.
- Add methi leaves and fry well.
- Add cooked kheema, mix well and cook for 5 minutes.
- Now add blanched, green peas, mix well and continue to cook for 5 minutes
- Now Add red tomato masala , mix well and continue to cook for 8-10 minutes ,till oil starts to release from edges.
- Now add White coconut masala, mix well. Add jar rinsed water, about 1.5 -2 cups, add salt, close lid and continue to cook for 8-10 minutes on medium heat.
- Open the lid, cook on high heat for 4-8 minutes to get the required, thick gravy consistency.
- Add lemon juice, coriander leaves, mix well and serve.
- Serve with Mughlai Paratha ,Naan , Roti , Idly , Dosa, Pav ,Rumali Roti,Poori or Jeera Rice.
Notes
- Pressure cooking Mutton keema for a whistle is the easy method,If you are cooking mutton in a open vessel,just make sure all the water content of mutton keema is evaporated before ,adding it into the gravy.
Step By Step Directions on making of Mutton Keema Matar Masala:
Wash and clean mutton, drain water completely and set aside.
In a pressure cooker, heat 1 teaspoon oil, add Bay leaf, Cloves and cinnamon sticks.
Add Washed Mutton, mix well .Add Turmeric powder, salt and pressure cook for a whistle; allow pressure to release on its own.
In a mixer jar, add onions, ginger, garlic , coriander leaves and turmeric, make a fine paste to get a green coriander masala
Soak ½ tablespoon of Poppy Seeds/ khus khus and 10 cashews in ½ cup of warm water for 30 minutes.
Take Tomatoes, Red chilli powder and coriander powder and blend it in mixer, to get red tomato masala
In a Non-stick pan, heat 1 teaspoon of oil and fry coconut, cinnamon and cloves for 5 minutes on a medium flame, allow it to cool.
In a mixer jar, add fried coconut, cinnamon, cloves, soaked almonds and khus khus, blend it to very smooth and fine paste using water,to get a white coconut masala
In a deep Kadai, Heat 4 tablespoon Oil, add green coriander masala ,and fry well, till aromatic and oil starts releasing from corners.
Add methi leaves and fry well.
Add cooked keema, mix well and cook for 5 minutes.
Now add blanched, green peas, mix well and continue to cook for 5 minutes.
Now Add red tomato masala , mix well and continue to cook for 8-10 minutes ,till oil starts to release from edges.
Now add White coconut masala, mix well. Add jar rinsed water, about 1.5 -2 cups, add salt, close lid and continue to cook for 8-10 minutes on medium heat.
Open the lid, cook on high heat for 4-8 minutes to get the required, thick gravy consistency.Add lemon juice, coriander leaves, mix well and serve.
Serve with Mughlai Paratha ,Naan , Roti , Idly , Dosa, Pav , Rumali Roti , Poori or Jeera Rice.
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