Keema Matar
Minced mutton and peas cooked with whole spices and aromatics.
About this dish
Keema Matar is a rustic Punjabi classic that showcases the region's love for robust meat dishes. Traditionally slow-cooked in a heavy iron pot, the sweetness of the green peas perfectly offsets the intense spices and rich fat of the minced mutton. It is a celebratory dish often served at Sunday lunches or during festive gatherings like Eid in Punjabi households.
Ingredients
Meat and Whole Spices
- 500g Mutton mince (Keema), double-minced
- 4 tbsp Ghee or Mustard oil
- 2 Black cardamoms
- 1-inch Cinnamon stick
- 4 Green cardamoms
- 4 Cloves
- 2 Bay leaves
The Bhuna Masala
- 3 large Onions, finely minced
- 2 tbsp Ginger-garlic paste
- 3 large Tomatoes, pureed
- 1 cup Fresh green peas (Matar)
- 2 tsp Kashmiri red chili powder
- 1 tsp Turmeric powder
- 1.5 tsp Coriander powder
- 1 tsp Roasted cumin powder
- 1/2 tsp Black pepper powder
Method
- 1
Infusing the Oil
Heat the ghee in a heavy-bottomed handi or deep skillet. Add all the whole spices (cardamoms, cinnamon, cloves, bay leaves) and let them crackle for 30 seconds until they release their essential oils into the fat.
- 2
Caramelizing Onions
Add the minced onions and a pinch of salt. Sauté on medium-high heat for 12-15 minutes, stirring constantly. You need a deep reddish-brown color without burning the edges, as this forms the color and base flavor of the gravy.
- 3
Aromatic Paste
Stir in the ginger-garlic paste. Cook for 3 minutes, adding a teaspoon of water if it sticks to the bottom. The raw pungency should be replaced by a mellow, sweet aroma.
- 4
Browning the Meat
Add the mutton mince. Turn the heat to high and 'bhuna' (sear) the meat for 8-10 minutes. Break up any lumps with your spatula until the meat changes color from pink to brown and the water released by the meat evaporates completely.
- 5
Spice Integration
Lower the heat and add turmeric, chili powder, coriander powder, cumin powder, and black pepper. Stir for 2 minutes. The fat should begin to separate at the edges of the meat mixture.
- 6
Tomato Base
Pour in the tomato puree and salt. Cook uncovered for 7-8 minutes until the oil (ghee) floats to the top and the masala becomes a cohesive, thick paste around the mince.
- 7
Simmering with Peas
Add the green peas and 1 cup of warm water. Cover with a tight lid, reduce heat to low, and simmer for 15-20 minutes. If using older mutton, it may take longer; the meat should be tender and the gravy thick, not watery.
- 8
The Finish
Uncover and stir in a teaspoon of garam masala and a handful of chopped mint and cilantro. A squeeze of lime juice at this stage brightens the heavy fats of the mutton.
Notes & variations
- Use hand-minced meat (coarse) rather than machine-minced for a better texture.
- If using frozen peas, add them in the last 5 minutes of cooking to prevent them from becoming mushy.
- Adding a tablespoon of whisked yogurt during the tomato step adds a subtle tang and richness.
- Leftovers taste even better the next day as the spices penetrate the meat further.
Serve with
Hot buttered Tandoori Roti or Khameeri Roti.
Cook's note
The 'Bhuna' process is vital; ensure the meat is fried with the spices until the oil separates before adding water.