Name: Kheema Mattar
Ingredients: 6 tb Oil; (90 ml); 1 ts Cumin seeds; (5 g); 2 Red chillies; 450 g Lean lamb or beef; minced; 1 lg Onion; chopped fine (70 g); 2 1/2 Cm ginger; grated fine; 4 Flakes; (8 g) garlic,; ; crushed; 1/2 ts Turmeric powder; (2 g); 2 ts Coriander powder; (10 g); 1 1/2 ts Cumin powder; (7 g); 1/2 ts Chilli powder; (2 g); 1 sm Tin tomatoes or 3-4; (200 g) fresh; ; tomatoes, skinned; ; and chopped; 1 ts Salt or to taste; (5 g); 1 tb Curd; (15 ml); 175 ml Warm water; 1 Potato; peeled and cubed; ; (optional) (60 g); 100 g Shelled fresh or frozen green peas; 1 tb Almonds; ground to a paste; ; (15 g); 1/2 ts Garam masala powder; (2 g); 2 Eggs; hard-boiled and; ; sliced; 25 g Coriander leaves; chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		Femina, Meat, Femina1	4	servings

INGREDIENTS

6	tb	Oil; (90 ml)
1	ts	Cumin seeds; (5 g)
2		Red chillies
450	g	Lean lamb or beef; minced
1	lg	Onion; chopped fine (70 g)
2 1/2		Cm ginger; grated fine
4		Flakes; (8 g) garlic,
		; crushed
1/2	ts	Turmeric powder; (2 g)
2	ts	Coriander powder; (10 g)
1 1/2	ts	Cumin powder; (7 g)
1/2	ts	Chilli powder; (2 g)
1	sm	Tin tomatoes or 3-4; (200 g) fresh
		; tomatoes, skinned
		; and chopped
1	ts	Salt or to taste; (5 g)
1	tb	Curd; (15 ml)
175	ml	Warm water
1		Potato; peeled and cubed
		; (optional) (60 g)
100	g	Shelled fresh or frozen green peas
1	tb	Almonds; ground to a paste
		; (15 g)
1/2	ts	Garam masala powder; (2 g)
2		Eggs; hard-boiled and
		; sliced
25	g	Coriander leaves; chopped

INSTRUCTIONS

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 till
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 saut. 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.
Converted by MC_Buster.
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
Converted by MM_Buster v2.0l.

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