Keema mutter

2015-03-05
  • Yield : half a Kg of lamb mince
  • Servings : 6-8
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 40m

Keema mutter is a classic lamb mince preparation that is quite easy to make and works very well as a one-dish meal with bread, roti or rice.

Method

Step 1

Put oil in a wok over medium-high heat. When hot, add bay leaves, cardamoms, cinnamon and cloves. When the spices crackle, add onions, ginger and garlic and saute till onions turns translucent.

Step 2

Add mince, mix well and cook for 2-3 minutes. Sprinkle in turmeric powder, chili powder, cumin powder, coriander powder and salt with 2 tbsp or more chicken stock and cook for 5 minutes, till spices blend well into the mince.

Step 3

Add peas and tomatoes and fry for 4-5 minutes. Pour in 1 cup of stock. Cover and simmer over low heat, stirring occasionally, till mince and peas are cooked.

Step 4

Add some more water, if required. Mix in clarified butter, coriander leaves and garam masala powder and cook uncovered for 2-3 minutes longer for the flavors to blend.

Step 5

Remove from heat and serve hot with roti.

My Notes
1. I prefer to pressure cook all the ingredients leaving the peas out. I add the separately boiled peas in the end.
2. You can use water in case you run out of stock. I personally feel it tastes better with the stock.

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