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Kheema Mattar

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Kheema Mattar Recipe, How To Make Kheema Mattar Recipe

The minced meat of lamb cooked with green peas and potato all together tastes amazing with a perfect blend of spices.

Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.
Read More..

About Recipe

How to make Kheema Mattar

(16 ratings)
110 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Kheema Mattar
Author : Vahchef
Main Ingredient : Mutton
Servings : 2 persons
Published date : March 27, 2018


Ingredients used in Kheema Mattar
• Peppercorns - 1/2 tea spoon.
• Green peas - 1 bunch.
• Potatoes (chopped) - 1 number.
• Coriander leaves - 1/2 bunch.
• Tomato (chopped) - 3 tablespoons.
• Plain yogurt - 2 tablespoons.
• Cumin seeds - 1 tea spoon.
• Red chilli powder - 1/2 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Cardamom - 2 numbers.
• Cinnamon stick - 2 piece.
• Ginger garlic paste - 1 tablespoon.
• Garlic cloves - 7 cloves.
• Onion (chopped) - 1 number.
• Ground lamb - 1 pound.
• Green chillies (chopped) - 2 numbers.
• Oil - as required.
• Garam masala powder - 1 tea spoon.
Method:
  • In a pan heat the oil. When it gets hot, add the garam masala (cardamom, cinnamon stick), cumin seeds, chopped onions, salt and saute well .
  • Add turmeric powder, ginger garlic paste and stir well.
  • Add ground meat, chopped tomatoes, red chili powder and yogurt, stir and saute on medium heat for about 20 minutes.
  • When ground meat is well-done add in the chopped green chilies, cooked peas,potatoes (small pieces mix and simmer to heat thoroughly.
  • In the same pan, add garam masala powder and mix it. Cook it by stirring occasionally.
  • Season and cook it for 2 more minutes by adding crushed garlic and peppercorns.





Cooking with images





Articles


Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.


 

Comments & Reviews

 

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Recent comments

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noomi Posted on Fri Nov 17 2017

Prof. Jones--Dhin Chika--is a "glorified" mortar and Pestle--pobably made out of wood instead of the traditional cast iron

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Mohamad Ganchi Posted on Sun Oct 04 2009

pepper

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bchoor Posted on Thu Nov 05 2009

@lizblower: bell peppers

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ProfessorJones7 Posted on Wed Nov 25 2009

Ding chika ding chika ding chika ding !

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Small Travel Posted on Wed Dec 09 2009

Very nice recipe... but what's with dhin chick dhin chick dhin chick dhin? LOL i can't stop laughing... i've watched just the 'dhin chik' part like 40 times already! LOLOL

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Mama Baba Posted on Sat Jan 30 2010

wtf din chit? lol why did he sing like that...he's so funny

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balleballe321 Posted on Sun Mar 07 2010

Excellent job Chef! just made this with minced chicken and it is AWESOME. Thanks for wonderful Indian recipes you have been sharing , you are great. We like your passion and funny style of speaking. Wishing you very best.

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SNAP GLAM Posted on Thu Mar 11 2010

that wasn't a pinch of salt

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sumijustin Posted on Fri Mar 12 2010

It is one great recipe from you chef, like ur cooking so much, tried ur methi chic, and it was a very big hit!

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thecrikster Posted on Tue Mar 23 2010

@DesiMahaRani77 lol. i thought you meant that it wasn't easy. and then I saw the great handful he added. woahh!

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Hyperion Lim Posted on Tue Apr 27 2010

i have seen many varioations but ur the 1st to add yougurt is this the most tradtional? the one i have dosesnt have tomatos and it uses bayleaves and peas and keens curry powder ...Chef..I love ur vids and recipies and ur enthusiasim is great ^^

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ra j Posted on Sat May 08 2010

You make my life easy.Thanks a lot. Vah Chef !!!!!!!!!!

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