Slow-cooked mutton curry in a dark clay pot with curry leaves and green chillies
WeeknightMinceOne pan

Mutton Keema Matar: The 30-Minute Weeknight Classic

Dry-style mutton keema with green peas, ready in about 30 minutes. A weeknight classic for roti, pav or rice.

Total time
30 m
15 m hands-on
Serves
3
with roti or rice
Pan
1
one pan
Difficulty
Easy
beginner

Raw materials

One pack of mince makes keema for three.

Fresh premium mutton mince in a white bowl on a wooden board
Premium Mutton Mince
450 g · 1 pack · 8% off
₹769₹840
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Ingredients

0 of 17 ready
Serves
From Meatigo
Cooking fat
Whole spices
Base
Powders
Finish

Method

Brown the mince well and the rest is easy.

  1. 01
    Get set

    Take the mutton out of the fridge 15 minutes before cooking. Do not wash it: Meatigo mutton is cleaned and ready to cook from pack to pan.

  2. 02
    Brown the onions

    Heat the ghee, add cumin, bay leaf and cardamom, then the onions. Cook for 8 minutes until golden.

  3. 03
    Add aromatics

    Stir in the ginger-garlic paste and chillies for a minute, then the tomatoes and powders. Cook until the tomatoes break down, about 5 minutes.

  4. 04
    Brown the mince

    Add the mince and break it up with a spoon. Cook on high for 8 to 10 minutes, stirring, until the moisture cooks off and the mince browns.

  5. 05
    Add peas and simmer

    Add the peas and 100 ml hot water. Cover and simmer for 8 minutes until the mince is tender.

  6. 06
    Finish

    Stir in the garam masala, lemon juice and coriander. Rest for 2 minutes and serve.

Questions

Can I use frozen peas?+

Yes. Add them straight from the freezer in step 5.

How do I keep keema from turning watery?+

Cook it uncovered on high heat until the mince browns before you add any water.

Start with the mince

Fresh mutton from Meatigo, delivered to your door.

Shop mutton on Meatigo
1 cut
₹769
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