Spiced Mutton Keema with Peas
Richly spiced ground mutton cooked down with sweet green peas, tomatoes, and a fragrant masala of ginger, garlic, and warming whole spices. This hearty, deeply savory mince is the kind of no-fuss, one-pan dinner that fills your kitchen with the most incredible aromas.
Ingredients
- 1.5 lbs ground mutton or lamb
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 2 bay leaves
+ 14 more ingredients
Instructions
Heat oil or ghee in a large skillet or kadhai over medium heat. Add cumin seeds, bay leaves, and cloves. Let them sizzle and pop for 30 seconds.
Add the diced onion and cook until deeply golden brown, about 10-12 minutes, stirring regularly.
Add ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the ground mutton, breaking it up with a wooden spoon. Cook on medium-high heat for 8-10 minutes, stirring to crumble, until all the moisture evaporates and the meat begins to brown.
Add the chopped tomatoes, coriander, cumin, chili powder, and turmeric. Cook for 5-6 minutes until the tomatoes completely break down and the oil starts to separate from the masala.
Add the frozen peas and warm water. Stir well, cover, and simmer on low heat for 10 minutes until the peas are tender and the keema is moist but not soupy.
Sprinkle garam masala and stir to combine. Season with salt to taste.
Garnish with fresh cilantro and ginger matchsticks. Serve with warm roti, paratha, or alongside fluffy basmati rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI