Keema Mutter

Keema Mutter

A tasty side dish, made of Minced meat (mutton / lamb) with fresh green peas and Indian spices. Best combo with Rotis and Rice !!

Serves: 3

You will need

1 tablespoon oil

1 onion, finely sliced

8 cloves garlic, finely chopped

½ - inch piece ginger, finely chopped

1 green chilli, slit lengthwise

6 curry leaves

¾ teaspoon red chilli powder

¼ teaspoon turmeric powder

1 teaspoon coriander powder

½ teaspoon pepper powder

½ cup (100 g) fresh mutter (green peas)

300 g keema (minced meat (lamb / mutton))

3 tablespoons water

¾ teaspoon salt (or to taste)

Method

Wash and clean (wash thrice or until you get a clear water) minced meat / keema. Drain out water. Keep aside.

In a small bowl, dilute red chilli powder, turmeric powder, coriander and pepper powder with 2 tablespoons of water (spice mix). Keep aside.

In a pan, heat oil. Add finely sliced onion and fry until golden color and crisp on a medium to low heat.

Add chopped garlic, ginger, slit green chilli and curry leaves. Stir well for 5 minutes or until fragrant and crisp.

Add diluted spice mix and stir well for 2 – 3 minutes till the raw smell goes and water dries up / well blended.

Add mutter, keema, 3 tablespoons water and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes or until done / water dries up. Open the lid and stir continuously for 5 minutes. Serve hot as a side dish with Rotis / Rice / Brwon bread / Whole wheat bread …