Kheema Mattar - 3

Recipe Ingredients

1/2 cup	118ml	Ghee
3 cups	187g / 6.6oz	Onions - finely chopped (medium)
1		Fresh ginger root - peeled, minced
5		Garlic clove - peeled, minced
6		Whole cloves
1/2 teaspoon	2.5ml	Cinnamon
1 tablespoon	15ml	Powdered coriander
1 tablespoon	15ml	Powdered cumin
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Red pepper
3 tablespoons	45ml	Tomato paste
2 tablespoons	30ml	Yogurt - plain
2 lbs	908g / 32oz	Lamb - ground
1 cup	237ml	Peas
1 cup	237ml	New potatoes - boiled and sliced

Recipe Instructions

Heat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil, lower heat and cook 50 minutes. Add peas and simmer to heat through. Serve with naan or rice.

Source:
Time Life Books: The Cooking of India

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