
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.
Raw materials
One pack of mince makes keema for three.

Ingredients
Method
Brown the mince well and the rest is easy.
- 01Get 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.
- 02Brown the onions
Heat the ghee, add cumin, bay leaf and cardamom, then the onions. Cook for 8 minutes until golden.
- 03Add 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.
- 04Brown 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.
- 05Add peas and simmer
Add the peas and 100 ml hot water. Cover and simmer for 8 minutes until the mince is tender.
- 06Finish
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.