Keema mutter (minced lamb & green peas) Recipe

Ingredients for keema mutter:

500 grms lamb mince

2 large red onions

2 whole peeled and semi crushed garlic

6 green chillies chopped

2 tbsp coriander leaves

1 cup green peas

1 1/2 tsp of ginger garlic paste

4 cloves

4 pods of cardamom

1 inch piece of cinnamon

1 bayleaf

2 tbsp oil and 1 tbsp ghee

salt to taste.

For the masala:

1 inch piece of cinnamon

3 pods of cardamom

3 cloves

1 tsp of fennel seeds

In a wok or a fry pan add 1/2 tsdp of oil and fry the above masala allow to cool and add to a blender to prepare a paste and prepare a paste a set aside.this masala can be used for any poultry or meat preparation.can be stored in a air tight container in the fridge shelf life 2 weeks

To par boil the meat:

1 tsp of red chilli powder

1/2 tsp of turmeric powder

1 tsp of coriander powder

1 tsp of salt

Heat a wok or a heavy bottom pan add 1/2 tsp of oil and tip in the meat and the dry masala along with the meat precook the meat to a parboiled consistency and set aside. 

In a Khadai or wok heat oil and ghee add the whole masala cinnamon, cardamom, cloves & bay leafs fry and add the onions & green chilli fry and add the garlic and the dry masala fry well and add the par boiled keema and salt fry add the green peas and add 1 cup of water and cover allow to cook well and the oil to leave the sides garnish with coriander and lemon serve hot with rice or roti...Enjoy..:)

I've also done a detail video on the recipe do leave your comments and suggestions we would love to hear from you...:)