Keema Muttar

Keema Muttar

The hindi word keema generally refers to lamb, mutton or goat meat mince. Even though the concept applies to all other varieties of meat or fish. And, muttar refers to green peas.

Keema takes me down to my childhood days when it was quite a regular family favourite. Any sort of mutton preparation was a must for most Bengali Sunday family lunch.

Be it a Mangsher Jhol, Mutton Kosha or Keema. My Mom will generally added lamb liver to her keema.

Even though, this recipe is inspired by its Punjabi counterpart, I love the flavour combination.  Keema Muttar must have a solid punch. The heat should come through along with slight acidity from the tomatoes, freshly chopped ginger and chillies to hit your taste buds, sweetness and texture from the green peas, the slight bitterness of kasuri methi and the final finish with lots of fresh coriander and the squeze of lime.

Wonderful! Must try.

Ingredients

  • Lamb mince- 2.5 cups (20% fat)
  • Green peas- 3/4 cup
  • Oil- 5 tbsp ( mustard oil will give a better product)
  • Cumin seeds- 1/2 tsp
  • Bayleaf – 1 small
  • Cardamom – 4
  • Cloves -3
  • Cinnamon stick- 1 inch
  • Onions chopped – 1.5 medium
  • Tomatoes – 1.5 medium
  • Ginger and garlic paste – 4 heaped tsp
  • Yoghurt- 4 tbsp
  • Chopped ginger- 1 tbsp
  • Chopped green chillies – 3
  • Chopped coriander- 1/2 cup
  • Turmeric pwd- 1 tsp
  • Red chilli pwd- 1 tsp
  • Coriander pwd- 1 tsp
  • Cumin pwd- 1 tsp
  • Garam masala pwd- 1/2 tsp
  • Kasuri Methi – 3 tsp
  • Lime -1/2
  • Salt to taste

Method

  • Heat oil in a pan and add the whole spices and then add the chopped onion, cook until golden brown.
  • Add the ginger and garlic paste plus all the powdered spices except the kasuri methi.
  • Add bit of water to ease the cooking of spices and allow the oil to separate.
  • Add the chopped tomatoes and cook until the tomatoes starts to break.
  • Put the minced lamb and sear at a high heat until its nicely coated with the masala and it gets a good colouration.
  • Add the salt and around a cup of water.
  • Cover and simmer in a low heat until the meat is nicely cooked.
  • Adjust seasoning and add the yoghurt, 1/3 of the chopped coriander, chopped ginger and chillies.
  • Cook for a few minutes and then add the kasuri methi.
  • Finish with lime juice and the remaining chopped coriander.
  • Serve garnished juliennes of ginger, slit chillies and freshly chopped coriander

In this Recipe

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