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Kheema Mattar - 1


6 tbsp
Cumin seeds
1 tsp
Red chillies
Lean lamb or beef – minced
Large onion – chopped fine
Ginger – grated fine
2 ½ cm
Garlic cloves – crushed
Turmeric powder
½ tsp
Coriander powder
2 tsp
Cumin powder
1 ½ tsp
Chilli powder
½ tsp
Tomatoes or 3 – 4 fresh tomatoes, skinned, chopped  
1 small
1 tsp or to taste
1 tbsp
Warm water
Potato – peeled and cubed
Shelled fresh or frozen green peas
Almonds – ground to a paste
1 tbsp
Garam masala powder
½ tsp
Eggs – hard boiled and sliced
Coriander leaves – chopped

Heat one tbsp oil over medium heat and season with cumin seeds. Add the red chillies and then the mince. Stir and cook until the mince is evenly browned.

Heat the remaining oil over medium heat and add the onions. Stir-fry until the onions are soft. Add the ginger and garlic and stir-fry for a further two to three minutes. Stir in the turmeric powder and then the coriander powder, cumin powder and chilli powder. Add the tomatoes along with all the juice, and sauté for four minutes. Add the mince and cook for eight minutes, stirring frequently. Add the salt and water and stir in the curd. Add potato cubes, if using them. Cover the pan and simmer for 20 minutes.

Add the frozen peas and simmer for a further 10 minutes. If using fresh peas, boil until tender before adding to the mince. Stir in the ground almonds and simmer for two minutes. Remove from heat and stir in the garam masala powder.

Transfer onto a serving dish and arrange the sliced eggs on top. Garnish with the coriander leaves. Serve with chapattis, parathas and / or fried brown rice and potato raita.

NOTES: Lean mince is combined with garden peas and ground almonds, and garnished with sliced hard-boiled eggs to make an attractive and delicious dish