Khulla Kheema

Ingredients	Quantity
Ground meat (lamb, beef or turkey)	2 pounds
Onion – chopped	1
Chopped fresh ginger	2 tsp
Garlic flakes	4
Water to blend onion, ginger, garlic	2 tbsp
Oil	¾ cup
Cumin seeds	½ tsp
Ground cumin seeds	1 tbsp
Ground cayenne pepper	1 tsp
Ground coriander seeds	2 tbsp
Turmeric	½ tbsp
Frozen peas	20 ounces
Hard boiled eggs – halved	3
Heavy cream	4 tbsp
Crushed cardamom seeds	1 tsp
Medium stick cinnamon	2
Water	½ cup
Chopped fresh	½ cup
Coriander
Salt	to taste

Puree the onion, ginger, garlic and water in a blender Heat oil on high heat in a pan, add cumin seeds and puree and fry for until the puree acquires golden color. Stir to prevent burning. Add the ground meat and fry well breaking up lumps for about 5 minutes. Reduce heat to medium, add the grounded cumin, cayenne pepper, coriander, turmeric, peas, salt and fry for 2-3 minutes. Now add the eggs, cream, cardamom, cinnamon, water and cook on medium heat for about 20 minutes by covering the pan. Sprinkle fresh coriander on top and serve.

Kheema Mattar - 3

Ingredients	Quantity
Ghee	½ cup
Medium onion – finely chopped	3
1” fresh ginger root – peeled, minced	1 piece
Garlic cloves – peeled, minced	5
Whole cloves	6
Cinnamon	½ tsp
Powdered coriander	1 tbsp
Powdered cumin	1 tbsp
Turmeric	1 tsp
Salt	1 tsp
Red pepper	¼ tsp
Tomato paste	3 tbsp
Yoghurt – plain	2 tbsp
Lamb – ground	2 pounds
Peas	1 cup
New potatoes – boiled and sliced	1 cup

Heat butter or margarine in wide pot. Add onions and sauté 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.

Kheema Mattar - 2

Ingredients	Quantity
Lean lamb or beef – minced	1 pound
Large onion – chopped	1
Ginger – finely grated	2 ½ cm
Garlic flakes – crushed	4
Turmeric	½ tsp
Red chillies	2
Cumin seeds	1 tsp
Oil	6 tbsp
Coriander powder	2 tsp
Cumin powder	5 ½ tsp
Chilli powder	½ tsp
Tomatoes – skinned and chopped	3 to 4
Yoghurt	1 tbsp
Warm water	175 ml
Potato – peeled and cubed	1
Shelled fresh or frozen green peas	10gms
Almonds – ground to a paste	1 tbsp
Garam masala powder	½ tsp
Eggs – hard boiled and sliced	2
Chopped coriander leaves	25gms
Salt	to taste

Heat 1tbsp of oil over medium heat, season with cumin seeds, red chillies 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, chilli 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.