Kheema Mattar - 2

Course : Curry
Serves: 1
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1 pound lean lamb or beef -- minced
1 large onion -- chopped
1 piece ginger finely grated
4 cloves garlic flakes -- crushed
1/2 teaspoon turmeric
2 medium red chiles
1 teaspoon cumin seeds
6 tablespoons oil
2 teaspoons coriander powder
5 1/2 teaspoons cumin powder
1/2 teaspoon chile powder
3 medium tomatoes -- skinned and chopped, up to 4
1 tablespoon yogurt
175 milliliter warm water
1 medium potato -- peeled and cubed
10 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 chopped coriander leaves
1 teaspoon salt to taste

Preparation / Directions:

Heat 1tbsp of oil over medium heat, season with cumin seeds, red chiles 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, chile 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.

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