-
1
To prepare the Keema Matar, clean, rinse and pat dry the mutton mince.
-
2
In a pressure cooker heat oil over medium heat. Add bay leaf and once aroma of bay leaf is released add the chopped onion and green chili.
-
3
Fry over medium heat till onion turn dark brown in color.
-
4
Add ginger garlic paste along with a tablespoon or two of water. Fry till the raw aroma of paste is gone and the paste turns brown in color.
-
5
Now add mutton mince in the pressure cooker and fry for 10 - 15 minutes over medium heat. The color of mince will start changing to pale brown.
-
6
Add salt, turmeric, red chili powder, stir to combine and fry for next few seconds.
-
7
Add 4 Cups of water or just enough to cook the mutton mince. Cook over medium heat for 2 - 3 whistles. Let the steam release naturally from the pressure cooker.
-
8
Open the lid and add chopped tomato along with garam masala. Stir to combine.
-
9
Transfer Keema Matar to a heavy bottom saucepan or casserole. Simmer, covered with the lid over low-medium heat, stirring occasionally in between.
-
10
When mutton mince is about to cook add fresh peas and stir to combine. After adding peas let Keema simmer for few more minutes. Taste for doneness. Turn off the heat
-
11
Garnish Keema Matar with chopped coriander leaves. Serve Keema Matar warm with Naan
