Keema Matar
Here is my authentic Punjabi-style mutton keema curry recipe with all the family secret tips which yield beyond gratifying results each time.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kilogram mutton mince ((keema))
- 1/4 Cup plain curd or yoghurt
- 2 tablespoon ginger garlic paste ((see recipe))
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cooking salt or to taste
- 2 medium size tomato, diced (fine chopped)
- 6 garlic cloves
- 1 inch ginger, chopped
- 4 dried red chillies
- 4 tablespoon mustard oil
- 1 bay leaf
- 1 cinnamon stick
- 4 cloves (laung)
- 1 black cardamom (badi elaichi)
- 4 medium size red onion, finely chopped
- 1 Cup green peas, fresh or frozen
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cooking salt or to taste
- 1 teaspoon garam masala (( see recipe here ))
- 1 Cup water
- 2 green chillies, sliced
- handful of fresh coriander, chopped
Instructions
- 1
Combine minced meat, curd, salt, turmeric and chilli powder in a bowl. Mix nicely to coat the meat with the marinade. Cover and keep in the refrigerator. Best overnight or at least 30 minutes before making the curry.
- 2
Blend tomatoes, dried red chillies, ginger, and garlic to a smooth paste using 1 – 2 tablespoons of water.
- 3
Heat the mustard oil in a pressure cooker until it starts smoking. Add the whole spices. Sauté for 20 – 30 seconds until the spices become fragrant.
- 4
Add the finely chopped onions and fry until they turn golden brown and caramelized, stirring at regular intervals. This may take about 8-10 minutes over low heat.
- 5
Add the marinated minced meat. Increase the heat to medium-high and sauté the meat, breaking up any lumps with a spatula or spoon, until it’s evenly browned and cooked through. This takes 8 – 10 minutes.
- 6
Soon you will notice that meat has started releasing its oil and juices.
- 7
Reduce the heat to low. Add tomato paste prepared earlier along with green peas, salt, and spices. Stir well to combine. Saute over low heat for 5 – 6 minutes.
- 8
Pour in about a cup of water, stirring to combine all the ingredients.
- 9
Pressure Cook the keema curry over low heat for 2 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
- 10
Add garam masala, green chillies and finely chopped coriander. Mix nicely.
- 11
Allow the curry to simmer over medium-low heat for about 5 minutes, allowing the flavours to meld together. At this stage, add more salt or lukewarm water as per the requirement.
- 12
Garnish the Keema Curry with fresh coriander leaves for a burst of freshness and aroma.
- 13
Serve Keema curry warm with Naan.