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Print Recipe
 MUTTON KEEMA MATAR IN KHADA MASALA
Course side dish
Cuisine mughlai
Prep Time 		20 minutes

Cook Time 		45 minutes
Servings
helping
Ingredients
Whole spices :
Course side dish
Cuisine mughlai
Prep Time 20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Whole spices :
Instructions
  1. Wash mutton mince with running water, strain and keep aside.
  2. Heat oil in a large wok and fry the potato pieces till golden and keep aside.
  3. In the remaining oil add all the whole spices mentioned, after a few seconds add ginger slices and whole garlic pods and fry till golden.
  4. Now add sliced onions and green chilies and saute till raw smell goes off.
  5. Add in the mutton mince and mix well. Fry for some time till the moisture goes off.
  6. Add sour curd and mix nicely such that everything incorporates well. Gradually the curd will start leaving water, so simmer the flames, close the lid and allow the mince to cook nicely. This may take 20-15 mins.
  7. Once the mutton mince is soft and cooked completely, add in the turmeric powder, red chili powder, coriander powder, salt, green peas and adjust the oil as well. Fry everything nicely on high to medium flames till the keema starts taking a deep brown color and leaves oil from sides.
  8. Now add the fried potatoes and give a quick mix again and cook for another 5-6 mins till the potatoes get soften.
  9. Turn off the gas and garnish with fresh chopped coriander.
  10. Serve hot with Roomali roti.
Recipe Notes

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Love : Shaheen

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