Authentic Kashmiri Matsche (Keema) Recipe: Traditional Minced Mutton Curry From the Valley

Discover the authentic Kashmiri Matsche (Keema) recipe made with minced mutton and aromatic spices. A traditional, slow-cooked Kashmiri curry rich in flavor.

By Amit Kaul
Location: India
Published on: January 17, 2026

Introduction: Authentic Kashmiri Matsche (Keema) Recipe

Kashmiri Matsche, commonly known as Kashmiri Keema, is a deeply rooted dish in the culinary heritage of Kashmir. Prepared using finely minced mutton and slow-cooked with whole spices, this dish reflects the minimalist yet aromatic style of authentic Kashmiri cuisine. Unlike many North Indian keema recipes, Kashmiri Matsche does not rely on tomatoes or heavy masalas. Instead, it draws its richness from slow cooking, browned onions, and carefully balanced spices.

Highly appreciated for its rustic flavors and cultural significance, Kashmiri Matsche frequently appears in traditional family meals and festive spreads. With increasing global interest in regional Indian recipes, this dish performs exceptionally well.

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Authentic Kashmiri Matsche (Keema) Recipe

Preparation Time

20 minutes

Cooking Time

45 minutes

Servings

4 people

Ingredients

1. 500 grams minced mutton (fine keema)
2. 3 tablespoons mustard oil
3. 2 large onions (finely chopped)
4. 1 tablespoon ginger paste
5. 1 teaspoon fennel powder (saunf)
6. ½ teaspoon dry ginger powder (sonth)
7. ½ teaspoon turmeric powder
8. 1 teaspoon Kashmiri red chili powder
9. 4–5 green cardamoms
10. 1 black cardamom
11. 1-inch cinnamon stick
12. Salt to taste
13. Fresh coriander leaves (optional, for garnish)

Step-by-Step Cooking Method

1. In a skillet with a heavy bottom, heat the mustard oil until it reaches the smoking point. Reduce the heat slightly.
2. Add whole spices—green cardamom, black cardamom, and cinnamon—and sauté until aromatic.
3. Cook the chopped onions until they turn a rich golden color. This step is crucial for authentic flavor.
4. Add ginger paste and sauté until the raw aroma disappears.
5. Add minced mutton and cook on medium heat, stirring continuously to avoid lumps.
6. Add turmeric, fennel powder, dry ginger powder, Kashmiri red chili powder, and salt.
7. Mix well, cover, and slow-cook until the keema releases oil and becomes tender.
8. Add a splash of water if required and simmer until thick and rich.
9. Garnish lightly with fresh coriander, if desired.

Why Kashmiri Matsche Is Unique

What makes Kashmiri Matsche (Keema) distinct is its simplicity and authenticity. The absence of tomatoes, garlic, and garam masala allows the natural flavor of the meat to shine. The use of fennel and dry ginger gives the dish its signature Kashmiri aroma, while mustard oil adds depth and character.

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Serving Suggestions

1. Serve hot with steamed rice or Kashmiri haakh
2. Pair with naan or traditional girda bread
3. Accompany with radish salad and lemon wedges

Pro Tips for Authentic Taste

1. Use freshly minced mutton for the best texture
2. Mustard oil is essential for traditional flavor
3. Slow cooking enhances depth and aroma

Conclusion

If you want to showcase a truly authentic Kashmiri meat dish, Kashmiri Matsche (Keema) is an exceptional choice. Rich in tradition, simple in preparation, and packed with flavor, this dish resonates with readers seeking genuine regional recipes. Its cultural value and growing popularity make it a powerful addition.

 

 

 

About the Author

Amit Kaul is a food content writer and digital publisher based in India. He specializes in creating original, experience-driven recipes and home-cooking guides. All recipes published on this website are personally researched, tested, and written by him, following Google’s E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) guidelines.