Recipe for Keema Mattar (Minced Meat with Peas)

Ingredients: 500 g minced mutton/lamb/beef (weighed after deboning)1 cup peas-shelled1 cup grated onions2 cups chopped tomatoes1 tsp ginger paste (1 tbsp chopped)1 tsp garlic paste (1 tbsp chopped)2 tsp cumin seeds1 tsp garam masala1 tbsp salt1 tbsp powdered coriander seeds1/2 tsp turmeric 1/2 tsp powdered red pepper1/2 tsp powdered black pepper2 bay leaves1/2 cup (120 g) oil1 tbsp chopped coriander leaves

Method:
Heat oil and add the cumin seeds.When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates. Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper.Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat.Continue to stir fry, till the keema is almost cooked through. Add the peas and cook till fat separates once again.Serve hot, garnished with coriander leaves.

Recipe By: Niru Gupta (Indian)


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