Keema Mattar(Mutton mince with peas)

Keema Matar

Ingredients :

Meat,minced                                  500 grams
Peas                                               1/2 cup
Onion,chopped                               2,small size
Black Pepper Corns                        4-5
Cinnamon                                       4 inch stick
Brown Cardamom                          1
Bay Leaf                                        1
Garam Masala Powder                   1/4 th tsp
Refined Oil                                     2 tbsp

For Garnishing :

Coriander Leaves,chopped
Green Chilli,chopped
Garam  masala powder

keema matar

Keema Matar

Method :

In a wok heat 2 tbsp refined oil.
Add 4-5 pepper corns, 4 stick of cinnamon, 1 bay leaf 1 brown cardamom. Stir for 1 minute .
Then add 2 small onions chopped and fry for 3-4 minutes till they are brown.
Add 1/2 tsp,red chilly powder , salt 1 tsp, 1/4 th tsp garam masala powder, 1 tsp coriander powder, and add 1/4 th cup of water to mix the spices together.
Next add 2 tomatoes finely chopped.
Now cook till oil separates in 8-10 minutes.
Add mutton mince .Chicken mince too can be used, but it cooks in much lesser time.Vegetarians can substitute with soya mince.
This mutton mince needs to be stir cooked very well to take out the flavours well.
Add ginger ,grated and mix in well.Ginger is added lastly to retain its flavour and also to avoid it from sticking to the bottom of the wok.
Then add fresh peas.
Add water, about 1/2cup and  cook covered, on low heat, till the mince is soft.
Remove cover and add garam masala powder, coriander leaves and green chillies, finely chopped. Mix them in.
Put gas flame off and transfer to a serving dish.
Garnish and serve.
Mutton mince or keema matar goes well with plain paratha,  lachha paratha ,naan and tandoori roti.