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Kheema Mutter Mughlai
By : Rehana KhambatyCategory : Mutton, Lamb, Other recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat ghee and fry asafetida, add salt, green chillies, turmeric and coriander powder.
- Put in large cardamoms and garam masala and simmer, then add a cup of hot water.
- Cover and cook till water dries and peas and kheema are done.
- Garnish with coriander leaves and serve hot with nan or chapattis.
Ingredients:
500 g - kheema or minced meat
250 g - peas
1 cup - fresh and thick curd
1/2 tsp - turmeric powder
1" piece - chopped ginger
1 tsp - chilli powder
3 - green chillies, chopped
1 tsp - garam masala
3 - large cardamoms, crushed
1 large pinch - asafoetida
4 tbsp - ghee
a handful - coriander leaves
salt to taste
500 g - kheema or minced meat
250 g - peas
1 cup - fresh and thick curd
1/2 tsp - turmeric powder
1" piece - chopped ginger
1 tsp - chilli powder
3 - green chillies, chopped
1 tsp - garam masala
3 - large cardamoms, crushed
1 large pinch - asafoetida
4 tbsp - ghee
a handful - coriander leaves
salt to taste
RECIPES BY REHANA KHAMBATY
