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 minced meat.
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):
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 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.
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