Kheema Matar ( Minced Mutton with Peas)

It is a typical minced-lamb curry cooked with green peas and spices.

Ingredients:

• 1 lb Minced Mutton ( Minced Lamb)
• 1 Cup Green Peas
• 1 tbsp ginger grated
• 1 tbsp Garlic grated
• 2 medium Onions finely chopped
• 4 Green Chillies finely chopped
• 1 bay leaf
• ½ tsp Caraway Seeds
• 1 tsp Red Chili Powder
• ½ tsp Cumin Powder
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala
• Salt to taste
• 2 tbsp Cooking Oil
• 2 tbsp Lemon juice
• 2 tbsp finely chopped Coriander leaves

Method:

• Heat oil in a thick-bottomed pan and add bay leaf and Caraway Seeds.Fry till they turn slightly darker. Add onion and fry till lightly browned.
• Add garlic and stir-fry for a minute.
• Add minced mutton, ginger, green chillies, coriander powder, turmeric powder, cumin powder and red chili powder.
• Stir-fry for five minutes breaking up any lumps if formed. Add a cup of water.
• Cover, lower the heat and simmer for about 15 minutes.
• Add peas, salt and garam masala powder. Simmer covered till minced mutton and peas are cooked well.
• Add lemon juice, mix, transfer it in a serving Dish.
• Garnish with coriander leaves.
• Serve with Roti ( Indian flatbread)

Do You Know?

‘Minced meat’ is the meat finely chopped by a meat grinder. In South Asia both lamb (mutton) and goat meat are minced to produce keema, though the process of mincing is manual.

It is called 'Ground meat' in North America.

Keema can be made from almost any meat, A common type is ground beef, but many other meats are prepared ground in a similar fashion, including pork, lamb, chicken, and turkey.

Ground meat can be cooked by stewing or frying, and can be formed into kebabs. It is also sometimes used as a filling for samosas or vegetables or Naan.