Keema Matar I

Description

 * Ethnicity - Mughlai, North Indian
 * Type of meal - Party, Lunch, Dinner

Ingredients

 * 500 gms Minced Meat (Keema)
 * 250 gms Peas (Matar)
 * 1/2 tsp turmeric (Haldi)
 * 1 tsp Red chili powder (Lal Mirchi)
 * 1 chopped ginger (Adrak)
 * 3 Green chilli (Hari mirch)
 * 1 tsp garam masala
 * 3 large brown cardamom (Elaichi Moti) crushed
 * 1 cup fresh and thick curd Curd (Dahi)
 * 1 pinch of asafetida (hing)
 * 4 tblsp clarified butter (ghee)
 * coriander leaves (Dhania)

Directions

 * 1) Heat ghee and fry asafetida.
 * 2) Add salt, green chillies, turmeric and coriander powder.
 * 3) Add cardomoms and garam masala and simmer.
 * 4) Then add a cup of hot water.
 * 5) Cover and cook till the water dries and Peas and keema are done.
 * 6) Garnish with coriander leaves.
 * 7) Serve hot with nan or chapatis.