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DISH NAME : MATTAR KHEEMA

  • Origin : INDIA
  • Category : BEEF, MUTTON AND PORK
Preparation Time : 20 minutes
Cooking Time : 45 minutes
  • PRINT

Note

1) The curry can either be slow cooked or can be done in a pressure cooker. Either way mince should be cooked till soft.

  Servings 
Quantity Name
200  Gm.Mutton mince
0.5  CupGreen peas
1  InchCinnamon
4  No.sCloves
4  No.sCardamom
2  Tbsp.Oil
1  No.Bay leaf
  Salt to taste
1  Tsp.Butter
8  No.sCashews (optional)
8  No.sRaisins (optional)
MASALA
1  InchGinger
1  InchCinnamon
2  No.sCloves
4  No.sCardamom
1  Tsp.Poppy seeds
2  Tbsp.Corriander leaves
0.5  CupOnion
8  ClovesGarlic
0.5  Tsp.Pepper
2  No.sTomato
2  Tsp.Chilli powder
0.5  Tsp.Cumin powder
1  PinchTurmeric
2  Tsp.Corriander powder

Method

1) Grind all masala ingredients together.
2) Put oil in a pan. Add cinnamon, cloves, cardamom, Bayleaf, cashews and raisins. When cashews turn golden brown add ground masala. Fry the masala till it becomes brown.Now add salt.
3) Add the mince and peas. Add water and allow to cook till peas and meat are done and thick gravy forms.
4) Add butter just before serving. Serve hot

Serving Suggestions

Can be served with rotis or naans.