Kheema Mattar - 1

Recipe Ingredients

6 tablespoons	90ml	Oil
1 teaspoon	5ml	Cumin seeds
2		Red chiles
450		Lean lamb or beef - minced
1		Onion - chopped fine (large)
2 1/2		Ginger - grated fine
4		Garlic, crushed
1/2 teaspoon	2.5ml	Turmeric powder
2 teaspoons	10ml	Coriander powder
1 1/2 teaspoons	7.5ml	Cumin powder
1/2 teaspoon	2.5ml	Chile powder
1		Tomatoes or 3-4 fresh tomatoes, skinned, chopped
1 teaspoon	5ml	Salt or to taste
1 tablespoon	15ml	Curd
175		Warm water
1		Potato - peeled and cubed
100		Shelled fresh or frozen green peas
1 tablespoon	15ml	Almonds - ground to a paste
1/2 teaspoon	2.5ml	Garam masala powder
2		Eggs - hard-boiled and
		Sliced
25		Coriander leaves - chopped

Recipe Instructions

HEAT one tbsp oil over medium heat and season with cumin seeds. Add the red chiles and then the mince. Stir and cook until the mince is evenly browned.

Heat the remaining oil over medium heat and add the onions. Stir-fry until the onions are soft. Add the ginger and garlic and stir-fry for a further two to three minutes. Stir in the turmeric powder and then the coriander powder, cumin powder and chile powder. Add the tomatoes along with all the juice, and saute for four minutes. Add the mince and cook for eight minutes, stirring frequently. Add the salt and water and stir in the curd. Add potato cubes, if using them. Cover the pan and simmer for 20 minutes.

Add the frozen peas and simmer for a further 10 minutes. If using fresh peas, boil until tender before adding to the mince. Stir in the ground almonds and simmer for two minutes. Remove from heat and stir in the garam masala powder.

Transfer onto a serving dish and arrange the sliced eggs on top. Garnish with the coriander leaves.

Serve with chapattis, parathas and / or fried brown rice and potato raita.

Source:
Time Life Books: The Cooking of India

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