Mughlai Mutton Masala | Eid Recipes

One of famous Eid recipes is mutton biryani or mutton masala/curry.  Remember my Keema Matar that DH made, this time I tried my hands on mutton and made the famous Hyderabadi mughlai ghost/mutton curry.  It was smooth, creamy and delicious with mutton cooked to perfection with yoghurt and spices in true mughlai style. Don’t let the long list of ingredients let scare you it’s just add the normal spices & freshly grounded spices adds zing to this recipe.  This goes well with naan, paratha, jeera rice, peas pulav, vegetable biryani or with plain steamed rice.   If you look for some delicious, rich mutton recipe then try this. 

Ingredients:

Mutton - 500gms
Onion - 2 [large]
Turmeric powder - 1/2 tsp
Yogurt/curd - 1/2 cup
Water - 1/2 cup
Cilantro - 1 tbsp [chopped]
Mint Leaves - 1 tbsp [chopped]
Salt - to taste
Ghee - 3 tbsp
Oil - 3 tbsp
Cashew Nut - 8-10 [broken]

To Grind
Onion - 3 (large)
Green Chillies - 2
Ginger-Garlic Paste - 1 tbsp
Cilantro & Mint leaves - 4 tbsp [chopped]
Coriander Seeds - 1 tbsp
Cumin seeds - 1/2 tsp
Green Cardamom - 2
Black Cardamom - 1
Black Pepper Corns - 5
Cloves - 1
Cinnamon stick - 1/2 inch pieces
Dry Red Chilli - 2



Method:

1. Grind all the ingredients with little or no water listed under ‘to grind’ and keep aside.
2. Wash & cut mutton into medium size cubes.
3. Heat ghee in a pressure pan and fry the mutton pieces for few minutes or until they are slightly browned. Remove and keep aside. Fry cashews until golden brown and keep aside too. 
4. In the same pan, heat oil and fry the sliced onions until golden brown.
5. Now add the ground masala and sauté for 2-3 minutes, add fried mutton pieces, turmeric powder and salt.
6. Fry over slow flame until the oil separates around 7-8 minutes. Add 1 cup water, mix everything well and pressure cook for 4-5 whistles.
7. Allow cooker to cool, when the steam releases completely open cooker and keep on gas flame again.  Now add beaten yogurt 1 tbsp at a time and and mix well to combine. Simmer for 5 minutes in slow to medium flame until desired consistency is reached. Garnish with chopped mint, cilantro and cashews.



Notes ~
~ If you wish you can add water and curd together and pressure cook for 3 whistles instead of doing it in 2 steps.  
~ You can add or reduce green and red chillies to your taste but normally mutton recipes are on spicy side.
~ If you don’t want to use ghee replace it with oil.

Have a nice day ~~

Keema Matar | Matar Keema | Minced Mutton with Peas & Spices | Bakrid Recipes

Keema Matar or Qeema Matar is traditional Indian Meat dish which is nothing but minced mutton curry with peas.  If keema matar is made properly then the people who don’t like mutton would also eat it. Popular during Eid and Bakrid, this recipe calls for the main ingredients call Patience's but then it’s paid off in the form of delicious keema matar or matar keema whatever we may like to call it.  Not only as side dish but keema matar can be used as filling for naan, paratha, samosa or even serve with pav.  DH made this for a get together with my help of only chopping onion, tomato and it was highlight of the menu. The only other effective recipe was Chicken Masala again made by DH and Dahi Bhalla done by me.  DH tried to find the recipe online but he was not happy with anything, in the end he did it his way which was super delicious, list of ingredients looks long but it’s a simple recipe. 


Ingredients: [Serves 5-6]

Minced/Grounded Mutton - 1/2 kg
Peas - 1.5 cup
Onion - 2 large
Tomato - 2 medium
Ginger-Garlic Paste - 1 tbsp
Bay Leaf -1
Cinnamon - 1” piece
Cloves - 2
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Coriander Seeds Powder - 1 tbsp
Garam Masala - 1 tsp
Salt - To taste
Chopped Cilantro - 3 tbsp
Oil/Ghee - 4 tbsp
Red Food Colour - a pinch [if required]
Water - 1 Cup


Method:

1. Wash minced mutton few times and keep aside.  Finely chop onion, tomato and cilantro.
2. In a pressure cooker heat oil/ghee add bay leaf, cinnamon, cloves and sauté for 30 seconds.  Add onion, ginger-garlic paste and sauté until onion becomes transparent. 
3. Add turmeric, red chilli, garam masala and coriander seeds powders, mix everything well and sauté for 2-3 minutes. 
4. Add mutton and stir well and sauté for 5-7 minutes on slow to medium flame or until oil starts to ooze out.  Add peas sauté for another minute. 
5. Mix colour with 1 tbsp of water and add to mutton along with salt and cilantro, add 1 cup water give a stir, close the cooker and pressure cook for 1 whistles and then simmer for 10 minutes in slow flame.  Let the cooker cool down and then mix well, if there is any water left then put the cooker back to flame on slow heat and simmer until water dries without closing the cooker this time. 
Our Keema Matar is ready, have it naan, parata, pulao or anything of your choice. 



Variations:
~ Use ghee for rich and flavour keema matar.
~ Thaw peas if using frozen.
~ Use mined chicken and do the same if you like.
~ Discard all whole garam masala before serving.

Have a nice day ~~