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Home  »  Recipes  »  Non-vegetarian  »  Keema Mattar

Keema Mattar

Minced Mutton or Lamb, cooked with green peas
Recipe By : Niru Gupta
Type: Non-vegetarian Serving: 4-6 Cooking Time: 30 minutes

Ingredients

  • ˝ kg  (weighed after deboning) keema (minced Mutton/Lamb)
  • ˝ kg  (1 cup shelled) green peas
  • ˝ cup (120 g)  ghee (clarified butter)
  • 2 tsp jeera (cumin seeds)
  • 4 laung (cloves)
  • small piece of dalchini (cinnamon)--length of a clove
  • 4-sabut kali mirch (pepper corns)
  • seeds of 1 badi elaichi (black cardamom)
  • 2-tej patta (bay leaves)
  • 250 g (1 cup) grated onions
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 250 g  (2 cups) chopped tomatoes
  • 1 tbsp salt or to taste
  • 1 tbsp powdered dhania  (coriander seeds)
  • 1/2 tsp haldi (turmeric)
  • 1/2 tsp chilli powder
  • 1 tbsp chopped hara dhania (coriander leaves)
 

Preparation

  • Heat the ghee in a heavy based pan, and add the jeera, laung, dal chini, kali mirch, elaichi and tej patta.
  • When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates.

  • Add the tomatoes, salt, dhania, haldi and chilli powder and continue to stir-fry till the fat separates.

  • Increase the heat to high and add the meat and the peas. Stir a few times till the colour of the keema becomes opaque and then lower the heat, and sauté till cooked through and the fat separates once again.

  • Serve hot garnished with the hara dhania.

 
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