So it’s no secret that I love Indian food, it’s so different than most other foods and it has a satisfying coziness that many other foods can’t provide. Most likely due to my love for Iranian food my affinity for Indian food is probably rooted in the same things. It reminds me of home. Indian stews are by far my favorite, rather than in most western dishes where the meat is the main character of the dish, meat is just one of the many components in many Indian dishes. That scenario is the case in today’s dish as well, Keema Mutter or Mutter Keema as it’s spoken. Keema Mutter is a dish that’s comprised of a rich “gravy”, that’s an array of spices often times stewed with tomatoes and green peas, and ground lamb (or beef). It’s so satisfying it’s steeped in history which makes it even more fun to write about.
So first let’s dissect what the hell Keema Mutter means, because clearly it’s not obvious in the name if you don’t speak Hindi (which I don’t). So I went on my google machine and I found that keema means “mince” and mutter means “peas”. So if you’re still confused as to why it’s called that, you have minced meat (ground lamb/beef) and peas so it’s pretty literal in its name.
The history behind the dish is fascinating to me, so basically this dish originated with the Mughal Empire which ruled India and the entire subcontinent into Afghanistan for over 300 years. The Mughals were called Gurkanian by the Persians which meant “Son-in-Laws”. Why’s that? Well the first Mughal emperors were fully Central Asian having roots from Mongol-Turkic tribes (i.e. descendants of Ghenghis Khan) as well as Persian roots, consequently all subsequent Mughal Emperors also had Persian ancestry so Persian culture was deeply rooted into the Mughal Empire, so much so that Persian was the official language of the court. The Mughals were a pretty fascinating bunch, and oh yeah you have them to thank for the Taj Mahal.
Now back to the food. Keema Mutter was a dish that popular during the Mughal era often times it was served for royal feasts. This dish is really easy to make and it’s super satisfying, especially if you have a steaming pot of rice to eat it with (or some Naan).
Recipe – Keema Mutter
Ingredients
1 Pound of ground lamb (or beef)
1/2 Can of San Marzano Peeled Tomatoes
2 Tsp. Garam Masala (eyeball this, depends on how much of that curry flavor you like)
2 Tsp. Garlic Powder
2 Tsp. Salt
1 Tsp. Black Pepper
1/2 Tsp. Cinnamon
2 Tsp. Cumin
2 Tsp. Coriander
2 Tbsp. Ghee
1/2 Cup Diced Onion
2 Cups Chicken Broth
1 1/2 Cup Frozen Petite Sweet Green Peas
Method
Step 1- In a large pot heat your ghee.
Step 2- Add your diced onion and stir until soft.
Step 3- Add in your ground beef/lamb along with all the spices.
Step 4- Once the meat is browned and the spices are mixed in well.
Step 5- Add in the tomatoes and stir some more, once the mixture has thickened, then add your broth.
Step 6- Allow this all to simmer for about half an hour to an hour, then add in your peas. Let them cook about 15 minutes and then serve!
- 1 Pound of ground lamb (or beef)
- 1/2 Can of San Marzano Peeled Tomatoes
- 2 Tsp. Garam Masala (eyeball this, depends on how much of that curry flavor you like)
- 2 Tsp. Garlic Powder
- 2 Tsp. Salt
- 1 Tsp. Black Pepper
- 1/2 Tsp. Cinnamon
- 2 Tsp. Cumin
- 2 Tsp. Coriander
- 2 Tbsp. Ghee
- 1/2 Cup Diced Onion
- 2 Cups Chicken Broth
- 1 1/2 Cup Frozen Petite Sweet Green Peas
- Step 1- In a large pot heat your ghee.
- Step 2- Add your diced onion and stir until soft.
- Step 3- Add in your ground beef/lamb along with all the spices.
- Step 4- Once the meat is browned and the spices are mixed in well.
- Step 5- Add in the tomatoes and stir some more, once the mixture has thickened, then add your broth.
- Step 6- Allow this all to simmer for about half an hour to an hour, then add in your peas. Let them cook about 15 minutes and then serve!
