Kheema Mattar - 1

Course : Curry
Serves: 4
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6 tablespoons oil
1 teaspoon cumin seeds
2 medium red chiles
450 grams lean lamb or beef -- minced
1 large onion -- chopped fine
1 piece ginger -- grated fine
4 cloves garlic, crushed
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 1/2 teaspoons cumin powder
1/2 teaspoon chile powder
1 can tomatoes or 3-4 fresh tomatoes, skinned, chopped
1 teaspoon salt or to taste
1 tablespoon curd
175 milliliters warm water
1 medium potato -- peeled and cubed
100 grams shelled fresh or frozen green peas
1 tablespoon almonds -- ground to a paste
1/2 teaspoon garam masala powder
2 large eggs -- hard-boiled and sliced
25 grams coriander leaves -- chopped

Preparation / Directions:

HEAT one tbsp oil over medium heat and season with cumin seeds. Add the red chiles 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 until 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 chile powder. Add the tomatoes along with all the juice, and sauté 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.

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