Make Keema (Kheema or Qeema) Matar / Minced Meat with Peas in just 3 quick steps…,
750g – Mutton Minced (Keema)
1 Cup – Green Peas
4 tbsp – Oil
2 – Onions (Medium – Chopped)
8 Cloves – Garlic (Chopped)
1 inch – Ginger (Grated)
2 – Green Chillies (Minced)
1 tsp – Coriander Powder
1 tsp – Cumin Powder
3/4 tsp – Red Chilli Powder
3 tbsp – Fresh Coriander Leaves (Chopped)
1 tsp – Garam Masala Powder
1.5 tbsp – Lemon Juice
Step 1 : Fry then Boil Mutton Mince
Heat oil in a thick-bottomed pan and add onion. Fry till lightly browned. Add garlic and stir-fry for a minute. Add mutton mince, ginger, green chillies, coriander powder, cumin powder and red chilli powder. Stir-fry for five minutes breaking up any lumps if formed. Add three-fourth cup of water, bring to a boil.
Step 2 : Add Peas then Cook (Slow) Again
Cover, lower the heat and simmer for half an hour. Add peas, coriander leaves, salt, Garam Masala Powder, Lemon Juice and another half cup of water.
Step 3 : Final
Mix well and simmer covered for about ten minutes till the peas are cooked well. Adjust seasoning. Serve hot.
Lamb, hogget, and mutton are the meat of domestic sheep. The meat of a sheep in its first year is lamb; that of a juvenile sheep older than one year is hogget; and the meat of an adult sheep is mutton. Lamb is a sheep less than a year old, typically slaughtered between the ages of 4 and 12 months. And the mutton has a much stronger flavor.
Color is a good indicator of age. The lighter the color, the younger the meat. Baby lamb should be pale pink. Regular lamb is pinkish-red. When selecting lamb, take into consideration the tenderness of the cut so you will know how to cook it. Tender cuts require fast cooking over moderate to high heat, while less tender cuts are better for braising and stews.