Keema Matar

Ingredients

• • Keema/Lamb - 500 grams
• • Pea - 250 grams
• • Oil - 6 tablespoons
• • Moti elaichis/Black cardamoms - 2
• • Tej patta/Bay leaf - 1
• • Saboot kali mirches/Pepper corns - 5
• • Dalchini/Cinnamon stick - 1
• • Onions (chopped finely) - 4
• • Ginger paste - 2 teaspoons
• • Garlic paste - 2 teaspoons
• • Tomatoes (finely chopped) - 3
• • Dhania/Coriander powder - 2 teaspoons
• • Red chilly powder - 1 teaspoon
• • Garam masala - 1 teaspoon
• • Green chillies (slit) - 3
• • Coriander leaves (for garnishing) - a few

Method

• 1. Heat oil in a pressure cooker. Add dalchini, moti elaichi, tej patta & saboot kali mirch. Fry for a minute.
• 2. Add the onions. Fry till golden brown.
• 3. Add the ginger and garlic paste and fry for 2-3 minutes.
• 4. Add the tomatoes and dhania powder. Cook till tomatoes turn soft & oil separates.
• 5. Add keema. Roast on low heat until browned and water evaporates.
• 6. Add chilly powder and salt. Add 2 cups water.
• 7. Pressure cook to give 2 whistles. Simmer on low heat for 2 minutes.
• 8. Remove from fire and let the pressure drop.
• 9. Add the boiled peas and garam masala. Simmer for 5 minutes.
• 10. Garnish with coriander leaves & green chillies. Serve hot.