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Wednesday, December 12, 2012,12:14 AM by
D.Sumithra

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KEEMA MATAR

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat oil in a pan. Add cinnamon, cardamom, bay leaf and cinnamon. Fry for a minute.
  • Add the onions, ginger and garlic paste. Fry for 3 minutes or until the onion turns golden brown.
  • Add the tomatoes and coriander powder. Cook till tomatoes turn soft and oil separates.
  • Add minced meat and saute on low heat until brown and water evaporates. Add chilli powder and salt with water.
  • Cook till the meat is cooked completely, Simmer on low heat for 2-3 minutes. Remove from heat and add in boiled peas with garam masala. Cook for further 5 minutes.
  • Transfer to a warmed serving dish. Garnish with coriander leaves and green chillies. Serve hot with boiled rice or roti .

INGREDIENTS

  • 500 grams lamb, minced 
  • 250 grams shelled, boiled or frozen peas 
  • 75 ml Cooking oil
  • 2 black cardamom 
  • 1 bay leaf
  • 4 pepper corns 
  • 1 cinnamon 
  • 50 grams onions - chopped finely 
  • 2 teaspoon ginger paste
  • 2 teaspoon garlic paste
  • 50 grams tomatoes - finely chopped 
  • 2 teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • 4 green chillies - slit 
  • Coriander leaves to garnish 
  • 1 teaspoon garam masala
  • Salt to taste

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