Kashmiri Minced Meat (Matchh); 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.

Image showing Mutton Keema

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


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 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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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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