A fingerlickingly delicious Keema Matter(Peas) accompanied
by soft hot phulkas on a Sunday night….
Recipe:
 |
| Mutton Keema Mattar |
Ingredients:
- 500 gms mutton keema(minced mutton)
- 3 onions chopped
- Ginger garlic paste 3 tsp
- Peas 1 cup
- Tomato 1 large chopped
- Kashmiri red chilli powder
- Turmeric powder
- Coriander powder
- Meat masala powder(optional)
- Whole garam masala( cardamom, cinnamon, cloves, cumin seeds, bay leaves) for tarka
- Salt n sugar to taste
- Warm water
- Green chillies n chopped coriander leaves for garnishing
Process:
Heat mustard oil in a karahi. Add the whole garam masala n wait for the splutter. Now add the chopped onions n fry them golden brown…add the ginger garlic paste sauté for sometime n then add the tomatoes. Fry with all the masals added for a while n add the keema…cook for a while with the masalas until the oil separates…add the peas n two cups of warm water n cook covered until the keema is done…add more water if needed. Your keema matter is done when the water gets reduced n the consistency is thick….garnish with chopped coriander leaves n green chillies..serve hot with fulkas n salad…will surely make a memorable dinner…
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