Keema Mattar

Ingredients

• ½ kg  (weighed after deboning) keema (minced Mutton/Lamb)
• ½ kg  (1 cup shelled) green peas
• ½ cup (120 g)  ghee (clarified butter)
• 2 tsp jeera (cumin seeds)
• 4 laung (cloves)
• small piece of dalchini (cinnamon)--length of a clove
• 4-sabut kali mirch (pepper corns)
• seeds of 1 badi elaichi (black cardamom)
• 2-tej patta (bay leaves)
• 250 g (1 cup) grated onions
• 1 tsp ginger paste
• 1 tsp garlic paste
• 250 g  (2 cups) chopped tomatoes
• 1 tbsp salt or to taste
• 1 tbsp powdered dhania  (coriander seeds)
• 1/2 tsp haldi (turmeric)
• 1/2 tsp chilli powder
• 1 tbsp chopped hara dhania (coriander leaves)

Preparation

• Heat the ghee in a heavy based pan, and add the jeera, laung, dal chini, kali mirch, elaichi and tej patta.

• When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates.

• Add the tomatoes, salt, dhania, haldi and chilli powder and continue to stir-fry till the fat separates.

• Increase the heat to high and add the meat and the peas. Stir a few times till the colour of the keema becomes opaque and then lower the heat, and sauté till cooked through and the fat separates once again.

• Serve hot garnished with the hara dhania.