Mutton Keema Matar (Minced Mutton with Peas)
Weather-wise, this is such a blissful time of year. The mornings and evenings are cool, but there’s enough warmth in the sun to encourage outdoor activities (and soak up the vitamin D!).
So in order to take full advantage of this spring weather, we’re continuing to eat the occasional curry and stew. After all, there will be so. many. months. of summer (and salads 🙂 )
This Indian-inspired Keema Matar is spicy without being over-bearing, and the peas deliver a subtle burst of sweetness. It uses fairly common ingredients, can be made in under an hour, and provides a satisfying, nourishing meal for your family.
If you haven’t yet experienced the flavour of mutton, this recipe is a great place to start. There’s no denying it – mutton has a much stronger flavour than it’s younger counterpart, lamb. But often this ‘bolder’ taste is what makes mutton so appealing – especially when teamed with enhancing strong or hot spices.
So why not give it a go, and wait for the compliments! We’d love to know what you think about it by commenting below 🙂
Speedy Mutton Keema Matar
(An Indian dish meaning “mince with peas”)
- 1kg mutton mince, patted dry with paper towel*
- 3 – 4 onions, diced
- 4 garlic cloves, crushed
- 2 tsp minced ginger
- 1/2 – 1 tsp minced chilli, flakes or powder (optional)
- 1 tsp ground turmeric
- 1 tsp ground garam masala (or mild curry powder)
- 1 tsp salt
- 1/2 cup beef stock or water
- 1 cup frozen peas
- Heat a tablespoon of tallow or oil in a large heavy based pan (with a lid) over medium heat.
- Add onion, garlic, ginger, and chili, frying til softened and browned.
- Add tumeric, garam masala and salt, mixing into the onions.
- Add mutton mince and fry uncovered for 10 – 15 minutes, breaking up large lumps with a flat-bottomed wooden spoon.
- Add beef stock, cover pan with lid, and simmer over low heat for 20 – 30 minutes. Stir occasionally, and check that mince doesn’t dry out.
- Taste and season, adding more chilli if necessary.
- Right before serving, add peas. (See tip)
- Serve with rice, cauliflower rice or Naan bread, garnished with coriander leaves if desired.
* Can also be made with beef mince or a mixture of lamb and mutton mince for a milder flavour.
Tip: If storing this dish in the freezer, don’t add the peas when initially cooking this dish. When re-heating the mince, add the peas just before serving.