KEEMA MATAR

A famous dish made of mutton mince, green peas and seasoned with
delicious masalas.

Mutton mince 750 gms.
Shelled Green peas 1 cup
Onions, chopped fine 2
nos.
Green chillies 2 nos.
Garlic, crushed 8 cloves
Ginger, chopped fine 1"
piece
Red chili powder 3/4 cup.
Coriander Powder 1 tsp
Cumin powder 1 tsp.
Coriander Leaves 1/2 cup
Garam masala powder 1
tsp.
Lime juice 11/2 tbsps.
Water 11/4 cups
Oil 4 tbsps.
Salt to taste

METHOD
1. Clean, wash and drain the mutton mince thoroughly.
2. Wash the peas, drain. Peel and chop the onions and
garlic finely. Peel the ginger and grate. Wash and mince
the green chilies. Clean, wash and chop the coriander
leaves.
3. Heat oil in a thick bottomed pan and add the chopped
onion. Fry till lightly
browned. Add garlic and stir-fry for a minute.
4. Add mutton mince, grated ginger, minced green chilies,
coriander powder, cumin powder and red chili powder.
Stir-fry for five minutes breaking up any lumps if formed.
Add ¾ cup of water, bring to a boil. Cover, lower the heat
and simmer for half an hour.
5. Add peas, chopped coriander leaves, salt, garam
masala powder, lemon juice and the remaining water. Mix
well and simmer covered for about ten minutes till the peas
are cooked well. Adjust seasoning.
6. Serve hot.