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Kheema Mutter

Ground meat curry with Green peas 

1 pound Ground Beef / Lamb 
1 1/2 cups or 2 medium sized Onions, finely chopped
3/4th cup or 5 small Roma Tomatoes, finely chopped
1 cup Sweet Peas
1 teaspoon Ginger paste
2 teaspoons Garlic paste
1 teaspoon Cumin seeds
2 to 3 whole Cloves
1 to 3 Cardamom pods
1 Bay leaf
3 to 4 teaspoons Cumin powder
1 to 2 teaspoons Garam masala
1 teaspoon Turmeric powder
1 teaspoon Red chili powder
4 to 5 tablespoons Oil
1/2 cup Milk
1 teaspoon Salt
1/4th cup Cilantro leaves, finely chopped
3 to 4 tablespoons Lemon juice

1. Heat the oil in a heavy pot on medium high, add the bay leaf, cardamom pods, cloves, cumin seeds and saute on medium high for a minute.

Quick Tip The hot oil tends to sputter when the ginger and garlic pastes are added. Please keep a splatter guard or screen handy.

2. Now add the ginger and garlic paste and saute till light brown. Add the onions and tomatoes and cook till golden brown and till the oil starts to separate. This will take 8 to 10 minutes.

3. Add the ground beef and mix well. Keep stirring, so as to break up all the lumps. Cook for 3 to 4 minutes.

4. Now add the cumin powder, garam masala, turmeric powder, red chili powder, half of the coriander leaves and saute well. Add the peas and milk and stir well.

5. Reduce the heat and cook for 10 to 15 minutes. Add the salt. Remove from heat and add the lemon juice , mix well.

6. Garnish with coriander leaves. Serve hot with Jeera Rice.



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