Mughlai Kheema Matar
Experience the rich, aromatic flavors of Mughlai cuisine with this irresistible Mughlai Kheema Matar recipe, a perfect blend of ground lamb, tender green peas, and bold spices. This hearty dish, infused with warm garam masala, earthy cumin, and the creamy tang of yogurt, is slow-cooked to perfection for a melange of intense, savory flavors. Golden caramelized onions, garlic, and ginger form the flavorful base, while fresh cilantro adds a burst of freshness to every bite. Ideal for a comforting dinner, this dish pairs wonderfully with soft naan, flaky roti, or fragrant basmati rice. With its vibrant spices and silky texture, Mughlai Kheema Matar is a true celebration of Indian cuisine, offering a luxurious meal that’s surprisingly easy to prepare.
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Recipe Information
Ingredients
- 500 grams Ground lamb (kheema)
- 200 grams Green peas
- 2 medium, finely chopped Onion
- 2 medium, pureed Tomato
- 4 minced Garlic cloves
- 1 inch piece, minced Ginger
- 2 finely chopped Green chilies
- 3 tablespoons Yogurt
- 3 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 to taste Salt
- 2 tablespoons, chopped Fresh cilantro leaves
- 1 cup Water
Instructions
Heat ghee or oil in a large pan over medium heat. Add cumin seeds and bay leaf, and sauté for 1 minute until fragrant.
Add the finely chopped onions and sauté until they turn golden brown, about 8–10 minutes.
Mix in the garlic, ginger, and green chilies. Cook for 2–3 minutes until the raw aroma disappears.
Add the pureed tomato and cook until the oil separates from the mixture, about 5–7 minutes.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 1–2 minutes to toast the spices.
Add the ground lamb (kheema) and cook on medium heat until it changes color and begins to brown, about 8–10 minutes. Break up any lumps with the back of a spoon.
Lower the heat and add the yogurt, stirring continuously to blend it into the mixture.
Add the green peas, salt, and 1 cup of water. Stir well and bring the mixture to a simmer.
Cover the pan and cook on low heat for 15 minutes, stirring occasionally, to ensure the flavors meld together and the kheema is tender.
Remove the lid and cook for an additional 5 minutes, allowing the liquid to thicken slightly.
Stir in garam masala and half of the chopped cilantro, mixing well.
Remove the pan from heat and garnish with the remaining cilantro leaves before serving.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 5155 mg | 224% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 50.9 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 412 mg | 32% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3126 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
