Servings: people
Ingredients
- 3 tbsp Mustard Oil
- 4 Green Cardamom Pods
- 1 no Red Chili whole
- 2 Small Bay Leaves
- 1/2 tsp Black Peppercorns
- 1/2 inch Cinnamon Stick
- 2 Large Onions finely chopped (about 200 g)
- 2 Green Chilies chopped
- 1 tbsp Ginger-Garlic Paste
- 2 medium Tomatoes about 150 g, chopped
- 1/2 tbsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 500 gm Lamb or Mutton Mince Keema
- 1 tbsp Meat Masala or garam masala
- 1/3 cup Green Peas
- 1 cup Water
- 1 tbsp Chopped, Coriander for garnish
- ½ inch Ginger Julienne for garnish
Instructions
- Heat mustard oil in a wok or deep pan.
- Add the whole spices (cinnamon, bay leaves, black peppercorns, green cardamom, and red chili). Sauté for 10-15 seconds to infuse the oil with their flavors.
- Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
- Stir in the ginger-garlic paste and cook until fragrant.
- Add the chopped tomatoes and salt. Cook until the masala releases oil.
- Mix in the salt, turmeric powder and red chili powder.
- Add the lamb or mutton mince (keema) and sauté until it changes color.
- Sprinkle the meat masala (or garam masala) and stir well.
- Pour in the water and add the green peas and mix.
- Add water.
- Cover the wok with a lid and let it simmer on low flame for about 25 minutes or until the keema is cooked through.
- Garnish with chopped coriander and ginger julienne.
- Serve hot with your favorite bread (butter pav, paratha, naan) and a side of onion and lemon wedges.
- Enjoy your flavorful Keema Matar!
Tried this recipe?Let us know how it was!