Winter favourite · Home style

Matar Gosht Recipe (Mutton and Peas Curry)

Tender mutton. Sweet peas. Thick masala.

Farwa ZeeshanRecipe by Farwa ZeeshanTested in the NineFoods home kitchen

Matar gosht pairs tender mutton with sweet green peas in a thick masala. The risks are chewy meat and grey, overcooked peas. This recipe tenderises the meat first and adds peas near the end so they stay green and sweet.

Prep15m
Cook1h 25m
Servings5
kcal / serving440
LevelEasy
Jump to the method

The 3 laws of matar gosht

Why this recipe works

Meat first

All at once

Peas need only 10 minutes.

Bhuno well

Raw masala

Fry until oil separates.

Peas last

Early peas

Late peas stay green.

Shopping and prep list

Ingredients

Servings
Tap items as you gather them · 0 of 0 ready

Meat and masala

Peas and finish

The NineFoods meat gauge

Is the meat tender?

Press a piece of meat before the peas go in.

Tap a stage to see what to do.

Method · 4 stages

Step by step

1

Brown onions

Medium · 10 min
  1. Fry onions in oil until golden.
  2. Add ginger garlic paste and fry 30 seconds.
Look for: golden onions.
10:00
2

Bhuno meat

Medium-high · 12 min
  1. Add meat and fry until browned.
  2. Add tomatoes and spices and bhuno until oil separates.
Look for: oil separating, masala dark red.
12:00
3

Tenderise

Low, covered · 50 min
  1. Add hot water, cover and cook.
  2. Check with the gauge above.
Look for: meat soft.
50:00
4

Add the vegetable

Medium · 10 min
  1. Add peas and cook uncovered until tender.
  2. Reduce to a thick masala and add garam masala.
Look for: bright peas, thick gravy.
10:00

Chef's troubleshooter

What went wrong? Pick the symptom

Why

Not cooked long enough.

Fix next time

Cook longer with hot water, or pressure cook.

Why

Added too early.

Fix next time

Add peas only in the last 10 minutes.

Why

Too much water.

Fix next time

Cook uncovered on medium for 5 minutes.

Why

Rushed bhunai.

Fix next time

Fry until oil separates before water.

Swap smart

Ingredient roles and substitutes

IngredientJob in the dishSwap with
MuttonMain proteinBeef or chicken
Fresh peasSweetnessFrozen peas, no thawing
TomatoesTangYogurt
OilBhunaiGhee

After the meal

Serve, store, reheat

Serve with

Roti, paratha or rice.

Store

Fridge 3 days. Freezer 2 months; peas soften slightly.

Reheat

Simmer with a little water until hot.

How we tested this recipe

Tested in a home kitchen, not a studio

Farwa Zeeshan

Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.

  • Cooked from start to finish with the exact quantities above for 5 servings, using both the metric and US cup measures.
  • Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
  • The doneness check (is the meat tender) and the troubleshooter come from batches that went wrong, and how we fixed them.
  • Reheating and storage advice was checked on leftovers, not guessed.

Read our full testing process

Keep cooking

Related recipes and guides

All Pakistani recipes10 Essential Pakistani Spices and How to Use ThemHow to Make Garam Masala at HomeHow to Make Ginger Garlic Paste

Quick answers

Matar Gosht FAQ

Can I use frozen peas?

Yes. Add them straight from frozen for the last 8 minutes.

Can I make matar gosht with chicken?

Yes, cook the chicken 25 minutes before adding peas.

Why are my peas wrinkled?

They were cooked too long. Add them later.

Can I make it in a pressure cooker?

Yes, pressure cook the meat 20 minutes, then add peas.