Kashmiri Matchh (Mutton Keema) is one of the famous dishes from Kashmir and favourite of all. It is a must in all the celebrations, marriage functions or parties. Here I show you how to make this dish.
Objective: Learn how to cook Minced Meat (Matchh)
Preparation Time: 10-15 Minutes
Cooking Time: 25-30 minutes
Total time: 35-40 minutes
Cuisine: Indian (Kashmiri)
Video: See the video here for step by step preparation for Mutton Keema (Minced Meat)
Video duration: 11:32 minutes.
Recipe Specific Ingredients:
Minced Meat: 500 Gms
Asafoetida: 1 pinch
Cumin Seeds: 1 tea spoon
Turmeric Powder: 1 tsp
Ginger Powder: 1 tsp
Fennel Powder: 2 tea spoons
Pepper Corn: 2 tsps
Big Cardamom: 5-6 Pieces
Cinnamon: 2 pieces of 1 inch
Bay Leaves: 2-3
Salt: 1 tsp (as per taste)
Red Chilly Powder: 1 tea spoon
Mustard Oil: 2 spoons
How to do Preparation for making Minced Meat (Mutton Keema):
Raw minced meat from market is generally not that finely processed. Using the mixie or grinder grind it till you get smooth meat with no granules.
Grind 1 tsp of pepper corns, 1 inch cinnamon, 3 large cardamoms to fine mixture to be added to gravy.
How to cook Minced Meat (Matchh or maschh):
Using your hands Make the Kababs and keep them in the plate.
Heat 1 spoon mustard oil in a pan.
Add a little of water around 1/2 cup so that the spices don’t burn. Alternatively you can mix the chilly powder in some water and add it to the pan.
Now add a glass of water to the pan and mix well.
Add the meat kababs to the pan and mix again.
Cover the lid and simmer it for 15-20 minutes till the kababs are cooked well.
Add the mixture of grinded spices and mix it. Simmer it again for another 5 minutes.
Adjust the gravy as per requirements.
Mutton Keema is ready.
Dish it out and serve it hot.
It goes well with rice as well as chapatis or Naans.
Do try it out, and write back how did it turn out in your comments. What is your favourite dish? do tell us abot your choices.
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