Minced Meet With Green Peas

Keema matar is a popular Indian dish that is made with minced meat and green peas. This dish is a delicious and flavorful combination of ground meat and aromatic spices, and it is a staple in many Indian households.  Keema matar is a protein-rich dish that is also loaded with essential nutrients.  Green peas are a good source of vitamins, minerals, and fiber, and they can help promote digestive health and reduce the risk of chronic diseases. The spices used in keema matar, such as turmeric, cumin, and coriander, are also known for their anti-inflammatory and antioxidant properties.


How to make Keema Matar –

Minced mutton and green peas turned into a spicy dish.

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Mutton MinceGreen Peas (हरे मटर)

Cuisine : Hyderabadi

Course : Main Course Mutton

For more recipes related to Keema Matar checkout Hyderabadi KeemaKeema BhartaSicillian Meat BallsLagan Ka Keema . You can also find more Main Course Mutton recipes like Mutton Burrah – SK Khazana Bhuna Gosht Keema Methi – Spaghetti Meatballs

Keema Matar Recipe Card

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine – fiery!
The cuisine draws its flavour from two rich legacies – the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Keema Matar Recipe

  • Mutton Mince 1/2 kilogram

  • Green Peas boiled 1/2 cup

  • Olive oil 6 tablespoons

  • Green chilli sliced 2-3

  • Cumin seeds 1 teaspoon

  • Onion chopped 2 large

  • Ginger paste 1/2 tablespoon

  • Garlic paste 1/2 tablespoon

  • Tomato chopped 2 medium

  • Salt to taste

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon wedges to serve



Step 1

Heat olive oil in a pan.

Step 2

Add green chillies and sauté for half a minute. Add cumin seeds and when they begin to change colour, add onions and sauté till golden brown.

Step 3

Add ginger paste and garlic paste and sauté for a minute. Add tomatoes and salt. Cover and cook on low heat for two to three minutes.

Step 4

Add red chilli powder, coriander powder and turmeric powder and continue to cook for another minute.

Step 5

Add minced mutton, sauté for two minutes, add half a cup of water, stir and cover and cook on medium heat for fifteen to twenty minutes till the mutton is done, water has evaporated and oil surfaces on top.

Step 6

Stir in the peas and garam masala powder and cook for a minute. Serve hot garnished with coriander leaves and lemon wedges.