Breakfast Recipes, Mutton Recipes

Kheema Matar

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Kheema Matar
Recipe Credit : Nahid Khisay


• Mutton mince – 1/2 kg (washed)
• Onions – 2 medium (finely sliced)
• Tomatoes – 1 ½ medium (finely chopped)
• Oil – 6 Tablespoons
• Salt – 1 teaspoon
• Whole garam masalas – 1 each
(cardamom, clove, cinnamon and bay leaf)
• Peppercorns – 4 to 5
• Green peas – 3 Tablespoons
• Green chillies – 3 (slit)
• Kasuri methi – 1/2 teaspoon
• Water – 1/4 glass
• Coriander – 1/2 cup (chopped)
• Turmeric powder – 1/2 teaspoon
• Coriander powder – 1/2 teaspoon
• Cumin powder – 1 ½ teaspoons
• Red chilli powder – 1 ½ teaspoons
• Ginger garlic paste – 2 ½ teaspoons


1) In a pan, layer the finely chopped onions and pour oil over it.

2) Next add the mince as an even layer over the onions. Sprinkle salt, whole garam masalas, peppercorns and finally the layer of finely chopped tomatoes.

3) Cook it over a very low flame with a lid on for an hour with absolutely no addition of water. Do not stir.

4) After an hour, stir the contents of the pan and break the lumps if any.

5) In a small bowl, combine the ginger garlic paste, turmeric powder, coriander powder, cumin powder and red chilli powder with little hot water in order to avoid lumps.

6) Add this paste to the mince and cook on a medium flame for 10 minutes until the oil rises to the surface.

7) Add water and green peas.

8) Finally add green chillies, green coriander leaves and kasuri methi.

N.B – The kheema is best served with lemon wedges and paratha or burun pav (crusty rolls).

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