Thursday, September 07, 2006
Keema Matar (Minced Lamb with Green Peas)
Minced meat (500 gms) (you can choose lamb or goat, I am not sure minced beef will work well in this formula so I'd advice against it.)
Green Peas - 1 Cup
Onion - 4 medium sized, chopped finely
Ginger - a 5" piece
Garlic - 10 cloves (again, I am a heavy garlic person, please use discretion)
Coriander seeds - 1 Tsp (powder)
Cumin seeds - 1 Tsp (powder)
Green chillies - 5 chopped
Red chilli powder - 2 Tsp
Turmeric Powder - 0.5 Tsp
Bay leaves - 3
Tomato - 1 chopped
Garam masala (and I mean the mix of cardamom, cinnamon, and clove, not the packet variety of garam masala that tastes of nothingness)
Salt to taste
Sugar to taste
Heat one tablespoon each of cooking oil and ghee in a kadhai. Add bay leaf and fry for a minute.
Add chopped onion, ginger and garlic and fry till light brown. Add coriander and cumin seeds powder, red chili and turmeric powder mixed in half cup water and cook for three to four minutes.
Add chopped tomato and green chilies and cook till tomato is fully dissolved. Add keema, salt and sugar and fry till the fat begins to leave the sides of the pan. Add a cup of water, green peas and garam masala powder. Cook on slow fire for ten minutes or until meat is tender.
Garnish with chopped coriander leaves and serve hot with roti, nan, paratha or steamed rice.