Kheema Mattar

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6 tb Oil; (90 ml)
1 ts Cumin seeds; (5 g)
2 Red chillies
450 g Lean lamb; or beef; minced
1 lg Onion; chopped fine (70 g)
1 1-inch piece ginger; grated fine
4 Flakes garlic; (8 g); crushed
1/2 ts Turmeric powder; (2 g)
2 ts Coriander powder; (10 g)
1 1/2 ts Cumin powder; (7 g)
1/2 ts Chilli powder; (2 g)
1 200-gram tin tomatoes; or 3-4 tomatoes, skinned and chopped
1 ts Salt; or to taste; (5 g)
1 tb Curd; (15 ml)
175 ml Warm water
1 Potato; peeled and cubed, (optional) (60 g)
100 g fresh peas; Shelled, or frozen
1 tb Almonds; ground to a paste, (15 g)
1/2 ts Garam masala powder; (2 g)
2 Eggs; hard-boiled and sliced
; sliced
25 g Coriander leaves; chopped

Original recipe makes 4



HEAT one tbsp oil over medium heat and season with cumin seeds. Add the red chillies and then the mince. Stir and cook until the mince is evenly browned. Heat the remaining oil over medium heat and add the onions. Stir-fry till the onions are soft. Add the ginger and garlic and stir-fry for a further two to three minutes. Stir in the turmeric powder and then the coriander powder, cumin powder and chilli powder. Add the tomatoes along with all the juice, and saute for four minutes. Add the mince and cook for eight minutes, stirring frequently. Add the salt and water and stir in the curd. Add potato cubes, if using them. Cover the pan and simmer for 20 minutes. Add the frozen peas and simmer for a further 10 minutes. If using fresh peas, boil until tender before adding to the mince. Stir in the ground almonds and simmer for two minutes. Remove from heat and stir in the garam masala powder. Transfer onto a serving dish and arrange the sliced eggs on top. Garnish with the coriander leaves. Serve with chapattis, parathas and / or fried brown rice and potato raita. NOTES : Lean mince is combined with garden peas and ground almonds, and garnished with sliced hard-boiled eggs to make an attractive and delicious dish

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