- 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.
- 3 tbsp oil
- 2 (large) bay leaves
- 4 pods green cardamom
- 1 stick cinnamon
- 4 cloves
- 2 (medium) onions, finely sliced
- 2 inches ginger, finely chopped
- 12 cloves garlic, finely chopped
- 500 g mutton mince
- 1/2 tsp turmeric powder
- 2 1/2 tsp red chilli powder
- 3/4 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt or to taste
- 1 large bowl of fresh peas
- 2 (medium) tomatoes, diced
- 1/2 tbsp clarified butter
- 1/4 cup fresh coriander leaves, finely chopped
- 1/2 tsp garam masala powder
- Chicken stock
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.
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.
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.
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.
Remove from heat and serve hot with roti.
My Great Indian Cookbook by Vikas Khanna
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.