Keema Mutter/Minced Lamb with peas

Recipe:

 

– Keema – 1n1/2 to 2 lbs                               – Coriander powder – 1 tsp

– Mutter/Green Peas – 1/2 cup                      – Cloves – 4

– Onions – 1                                                – Ginger Garlic paste

– Green Chillies – 5                                     – Salt – as required

– Cumin seeds – 1 tsp                                  – Coriander/Cilantro

– Tomatoes – 1

– Turmeric powder – 1n1/2 tsp

– Red Chilli powder – 2 tsp

 

1. Wash the keema (I have used minced lamb here) thoroughly, squeeze and drain all the excess water and keep it aside.

2. In a pressure cooker, heat about 3 tsps of oil, add cumin seeds and cloves and fry for a minute or two. Now, add the chopped onions and green chillies and saute till onions are translucent.

3. Now, add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder and salt and fry for about 4 mins.

4. Add, the finely diced tomatoes now and cook until the tomatoes are very tender.

5. Now, add the keema and green peas to this gravy mixture and mix well.

6. Cover the cooker, place the whistle and cook for at-least 6 whistles.

7. Once, the cooker cools down, remove the lid and add coriander.

8. Savor this yummy curry with rice, biryani or roti.

 

 

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