Kheema Mattar - 2

Recipe Ingredients

1 lb	454g / 16oz	Lean lamb or beef - minced
1 lb	454g / 16oz	Onion - chopped (large)
2 1/2		Ginger - finely grated
4		Garlic flakes - crushed
1/2 teaspoon	2.5ml	Turmeric
2		Red chiles
1 teaspoon	5ml	Cumin seeds
6 tablespoons	90ml	Oil
2 teaspoons	10ml	Coriander powder
5 1/2 teaspoons	27ml	Cumin powder
1/2 teaspoon	2.5ml	Chile powder
3		Tomatoes - skinned and chopped, up to 4
1 tablespoon	15ml	Yogurt
175		Warm water
1		Potato - peeled and cubed
10		Shelled fresh or frozen green peas
1 tablespoon	15ml	Almonds - ground to a paste
1/2 teaspoon	2.5ml	Garam masala powder
2		Eggs - hard boiled and sliced
2		Chopped coriander leaves
		Salt to taste

Recipe Instructions

Heat 1tbsp of oil over medium heat, season with cumin seeds, red chiles and then the mince. Stir and cook until the mince is evenly browned. Heat the remaining oil, add onions, ginger-garlic paste, turmeric, coriander, cumin, chile powders and fry for a little while. Add the tomatoes, the mince and cook for 8 minutes, stirring frequently. Now add salt, water and stir in the yogurt. Also add potato cubes, if using them.

Cover and simmer for 20 minutes. Later add fresh green peas, boil until tender before adding to the mince. Stir in the ground almonds, garam masala powder for 2 minutes and remove from heat. Transfer onto serving dish and arrange the sliced eggs on top. Garnish with the cilantro leaves. Serve with chapathis or fried brown rice and potato raita.

Source:
Time Life Books: The Cooking of India

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