How to make the Keema (Kheema or Qeema) Matar / Minced Meat with Peas (Step by Step) ?

Make Keema (Kheema or Qeema) Matar / Minced Meat with Peas in just 3 quick steps…,

Keema / Kheema Matar

Keema / Kheema Matar

Ingredients :

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
Salt

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 Vs. Mutton

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.

Tender cuts of lamb include,

  • Rib: Roasts (rib, rack, crown), chops (rib, Frenched rib)
  • Loin: Roasts (loin, double loin), chops (loin, kidney)
  • Leg: Leg of lamb or mutton, leg chop or steak, cubes for kebabs

Less tender cuts of lamb include (longer cooking time),

  • Neck: Neck slices
  • Shoulder: Roasts (rolled, cushion, square shoulder), chops (blade, arm), stew lamb or mutton, ground lamb or mutton
  • Breast: Roasts for stuffing, riblets (stew lamb or mutton)
  • Shank: lamb or mutton shanks

Nutrition Facts
Lamb, 1/4″ fat (100 g) – Total Calories : 267

Total Fat : 22 g

  • Saturated fat : 9 g
  • Polyunsaturated fat : 1.7 g
  • Monounsaturated fat : 9 g

Cholesterol : 72 mg
Sodium : 58 mg
Potassium : 230 mg
Total Carbohydrate : 0 g
Protein 17 g

  • Calcium
  • Vitamin B-12
  • Iron
  • Vitamin B-6
  • Magnesium

Chef & Butcher :: The Specialty Fish & Meat Shop

Chef & Butcher is newly opened neighborhood food store specialized in non-vegetation categories. And it is located just behind the Mantri Residency Apartment in Bannerghatta Road, Bangalore.

Our Specialized Non-Vegetation categories,

Raw Meat

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  • Fresh Whole Chicken
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Fresh Goat Range (Mutton)

  • Goat Meat (Aged < 1 : Lamb)
  • Goat Meat (Aged < 2 : Mutton)
  • Mutton Leg
  • Mutton Kheema
  • Mutton Payas
  • Mutton Boneless

Fresh Sheep Range (Mutton)

  • Sheep Meat (Aged < 1 : Lamb)
  • Sheep Meat (Aged < 2 : Mutton)
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  • Mutton Payas
  • Mutton Boneless

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Special Meat Range

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Cooked Meat / Cold Cut

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