Keema Matar is a quintessential dish in every Muslim home specially during Ramadan. Mutton mince slow cooked with whole spices and lots of fresh green peas is a perfect side dish to your meal and certainly a show stopper in every Ramadan get together parties. I love to add potatoes in my keema matar, but one can always avoid it if they don’t like. Mutton keema can be cooked dry or as a gravy as well. Usually keema is semi dry curry that is teemed up with rice and roomali roti.
We love keema matar in any form, hence we try a variety of variations in it. Some days it’s matar and during winters we cook it with fresh methi/fenugreek leaves. Trust me it tastes awesome. Keema tamatar is also another delicious option to cook. In keema matar i use sour curd so that the fowl smell of mutton goes off nicely. You can use tomatoes if you wish. So let us proceed to check the recipe and the steps.