Ingredients: grams Mutton - minced, grams Curd (Dahi / Yogurt), Onions - sliced, cloves Garlic, cup Ginger - finely sliced, Potatoes (Aloo) - cut into half, cups Green peas (Matar), Green Chillies - finely chopped, teaspoon Turmeric powder (Haldi), tablespoons Coriander Powder (Dhania), tablespoons Red Chilli powder, - as required, Oil - as required, cup Coriander (Dhania) Leaves - finely chopped, Dry Red Chillies, Bay leaf (tej patta), Black pepper powder, Cloves (Laung), inch Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Black cardamom (Badi Elaichi), tablespoon Ajwain (Carom seeds), Non Vegeterian diet
Instructions: To begin making the Mutton Matar Keema Recipe, firstly wash the minced mutton with running water, strain and keep it aside. Heat oil in a heavy bottomed pan and fry the potato pieces till golden and keep aside.In the remaining oil, add all the whole spices mentioned, after a few seconds add ginger slices and whole garlic cloves and fry till they turn golden brown.Now add sliced onions and green chilies and saute till the raw smell goes off.Add in the mutton mince and mix well. Fry for some time till the moisture goes off.Add sour curd and mix nicely such that everything incorporates well. Gradually the curd will start leaving water, so simmer the flames, close the lid and allow the minced mutton to cook nicely. This may take 15 to 20 minutes.Once the mutton mince is soft and cooked completely, add in the turmeric powder, red chilli powder, coriander powder, salt, green peas and adjust the oil as well.Fry everything nicely on high to medium flame till the keema starts taking a deep brown color and leaves oil from sides.Now add the fried potatoes and give a quick mix again and cook for another 5 to 6 minutes or till the potatoes get soften.Turn off the gas and garnish with fresh chopped coriander.Serve Mutton Matar Keema with Hot Phulkas or Roomali rotis. It is very popularly made in every Muslim household during any special occasion.