Thursday, February 28, 2013

Kheema -Matar ( minced lamb- peas curry)

Keema- Matar is a aromatic minced lamb dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as chicken , beef or turkey can also be used in this recipe. Try this delicious version with green peas and i am sure You’ll be surprised how easy it is to make.

  1.  1 kg Minced mutton
  2. 3 Black Cardamom Pods, crushed
  3. 1 tsp Cumin Seeds
  4. 6 Cloves
  5. 6 Black Peppercorns
  6. 2 1/2 Onions, diced
  7. 6 cloves Garlic, crushed
  8. 1tsp of ginger ,crushed
  9. 2 tbsp Oil
  10. 4 tsp Coriander Seed powder
  11. 2 tsp Cumin Seed,  powder
  12. 1/2 tsp Turmeric powder
  13. 1tbsp Chilli Powder
  14. 1-2 tsp Salt
  15. 4 Tomatoes, skinned & chopped
  16. 2 tbsp Tomato Puree
  17. 4 tbsp Yoghurt
  18. 2 tsp Garam Masala
  19. Handful of chopped Coriander leaves
  20. 250 g Fresh or Frozen Peas


  • wash and drain the mince.
  • Heat oil in a pan.Add minced mutton and the onions and cook until translucent – about 5 minutes.
  • Add the cloves, peppercorns, black Cardamom  and whole cumin seeds and saute for a couple of minutes.
  • Add garlic and ginger, cook for 30 seconds and add mince, coriander and cumin powder.Stir well for 5 minutes till the raw smell goes off completely and lightly browned. Then Add chilli powder, turmeric powder, salt to taste and tomatoes. Saute till tomatoes are soft and mushy.
  • Add peas and stir well and cover.  Reduce heat and simmer for 20-30 minutes.  Add water as necessary to prevent from drying out.
  • Stir in yoghurt and garam masala. Cook for a few minutes until oil comes on top, Stir well to heat through.Once the dish is almost dry and well cooked,take it off the fire 
  • Garnish with fresh coriander leaves and serve hot with bread or pav (local bread).

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