 |
 |
| "Zaiqa"-the taste |
| Recipe |
| Non-veg |
 |
Kheema mutter Ingredients Minced lamb- 450 g Onion, chopped-1 Ginger, grated- 1 tbsp Garlic, crushed- 4 cloves Turmeric pd- � tsp Red chilies- 2 Cumin seeds- 1 tsp Oil- 6 tbsp Coriander pd- 2tsp Cumin pd- 1 � tsp Red chili pd- � tsp Tomatoes, skinned & chopped-3-4 Curd- 1 tbsp Potato, peeled & cubed-1 (optional) Green peas- 100 g Almonds, ground to paste- 1 tbsp Garam masala pd- � tsp Eggs, hard boiled & sliced- 2 Coriander leaves- 25 g Salt to taste Method 1. Heat 1 tbsp of oil over medium heat, season with cumin seeds, red chilies & then the mince. Stir and cook until the mince is evenly browned. 2. Heat the remaining oil, add onions, ginger-garlic paste, turmeric, coriander, cumin, chili powders and fry for a little while. 3. Add tomatoes, the mince and cook for 8 min, stirring frequently. 4. Now add salt, water and stir in yoghurt. Also add potato cubes, if using them. Cover and simmer for 20 min. 5. Later add fresh green peas, boil until tender before adding to the mince. 6. Stir in the ground almonds, garam masala powder for 2 minutes and remove from heat. 7. Transfer onto serving dish and arrange the sliced eggs on top. Garnish with coriander leaves. 8. Serve with chapathis or fried brown rice and potato raitha. |
 |
 |