Ø ½ kg minced meat
Ø 250 gms peas
Ø 1 tsp turmeric pwd
Ø 1” long piece of ginger finely chopped
Ø 1 tsp red chilli pwd
Ø 6 green chilli chopped
Ø 1 tsp coriander pwd
Ø 1 tsp garam masala
Ø 4 large cardamoms, crushed
Ø 1 cup fresh and thick curd
Ø 1 big pinch of asafoetida
Ø A handful of coriander leaves
Ø 4 tblsp of ghee
Ø Salt to taste
Heat ghee and season it with asafoetida, fry it till it starts giving aroma. Now add to it green chillies, ginger, keema and beaten curd. Cover and cook at medium temperature till water evaporates.
Stir in shelled peas and simmer for a minute. Add chillies, turmeric and coriander powders. Put in large cardamoms and garam masala and simmer after adding a cup of hot water. Cover and cook till water dries and peas keema is done. Garnish it with coriander leaves and serve hot with nan or chapattis.
