Keema Motorshuti

(Keema Matar/ Minced Mutton and Peas)
 

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Ingredients:

Mutton Keema - 500 grams

Green cardamom (elaichi) - 3-4 pods

Cinnamon (Darchini)- 1 inch

Cloves (labango) - 3

Tej Pata (Bay leaf) - 1-2

Ginger - 1 tbsp, finely chopped

Garlic - 1 tbsp, finely chopped

Potatoes - 4-5 medium sized cut into small cubes

Tomatoes - 2 medium sized, thinly sliced

Peas - 1 full cup

Onions - 2 medium sized, cut into thin slices

Green chillies - 4-6, cut into half length-wise

Turmeric powder - 1/2 tsp

Chilli powder - 2 tsp

Coriander powder - 3 tsp

Cumin powder - 1/2 tsp

Garam Masala powder - 1/2 tsp

Salt - To taste

Ghee - 1/2 tbsp

Water - 1 cup

Salt - to taste

Sugar - 1/2 tsp

White oil - 2 tbsp

Coriander leaves (cliantro/dhania) - 1/2 cup finely chopped

 

 

Cooking procedure:

  1. In a kadhai, heat the oil. When oil is smoking hot, add the Bay leaves, cardamom, cinnamon, and cloves. When the spices sputter, add the onions, ginger and garlic.

  2. Stir and fry for 2-3 minutes until the onions are soft and light brown. Add the Keema, and mix well with the masala. Fry for 3 minutes and add the powdered turmeric, chilli, cumin, salt and coriander. Add 1-2 tsp of water, and mix the powders well with the meat. Fry for 5-6 minutes, add the potatoes and the peas and continue frying for additional 4-5 minutes. The oil should leave the masala.

  3. Add the tomatoes, and fry for 4-5 minutes to blend them into the gravy. Add 1 cup of warm water and bring to a boil. Cover the pan and cook on medium heat for 20-25 minutes until the keema and potatoes are fully cooked. Stir once 4-6 minutes to prevent charring. Add more water if the meat becomes dry.

  4. Remove the lid, and if you desire a dry (Bhuna) keema, evaporate to dryness. If not, adjust the gravy with 1/2-1 cup of water.

  5. Add the ghee, chopped coriander leaves, and the garam masala powder. Simmer for 2-3 minutes and remove from the fire.

Serving Suggestions:

Serve with Roti/Chapatis or with Hot white rice. Garnish with lemon wedges. Serve with a green salad of cucumbers, onions, and chillies. Great for packed lunches or picnics..