Ingredients Required For Preparing Keema Mattar

• 500 g minced mutton
• 1 cup peas-shelled
• 1 cup grated onions
• 2 cups chopped tomatoes
• 1 tsp ginger paste (1 tbsp chopped)
• 1 tsp garlic paste (1 tbsp chopped)
• 2 tsp cumin seeds
• 1 tsp garam masala
• 1 tbsp salt
• 1 tbsp powdered coriander seeds
• 1/2 tsp turmeric
• 1/2 tsp powdered red pepper
• 1/2 tsp powdered black pepper
• 2 bay leaves
• 1/2 cup (120 g) oil
• 1 tbsp chopped coriander leaves

Method For Preparing Keema Mattar

1. Heat oil and add the cumin seeds.
2. When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
3. Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper.
4. Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat.
5. Continue to stir fry, till the keema is almost cooked through.
6. Add the peas and cook till fat separates once again.
7. Serve hot, garnished with coriander leaves.