Kashmiri Minced Meat (Matchh); Mutton Keema

Image showing Mutton Keema

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

Servings: 4-5

Cuisine: Indian (Kashmiri)

Video: See the video here for step by step preparation for Mutton Keema (Minced Meat)

Video duration: 11:32 minutes.

Minced Meat; Mutton Keema

Ingredients:

Recipe Specific Ingredients:

Minced Meat: 500 Gms

Spice Ingredients:

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

Cloves: 4-5

Basic Ingedients:

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 tap of pepper corns, 1 inch cinnamon, 3 large cardamoms to fine mixture to be added to minced meat.

Grind 1 tap 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):

Take the raw minced meat in a plate. Add 1 tsp salt, 1 tsp Kashmiri red chilly powder, 1/2 tsp turmeric powder, 1/2 tsp ginger powder, 1 tsp oil and grinded spices and mix well to a uniform mixture.

Using your hands Make the Kababs and keep them in the plate.

Heat 1 spoon mustard oil in a pan.

Add a pinch of asafoetida, 1 tsp cumin seeds, 2 bay leaves and saute well.

Add 1 tsp salt, 1 tsp Kashmiri red chilli Powder, 1/2 tsp Ginger powder, 2 tsp fennel powder, 1/2 tsp turmeric powder to it.

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 he 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.

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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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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. Enjoy!

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About Sanjay Pandita 67 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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