KEEMA MATAR

Ingredients:

• 500g minced lamb meat (Keema)
• 250g peas (Matar)
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1″ chopped ginger
• 3 green chilli
• 1 tsp garam masala
• 3 large brown cardamom, crushed
• 1 cup fresh and thick curd
• 1 pinch of asafoetida
• 4 tblsp clarified butter (Ghee)
• Coriander leaves

Procedure:

• Heat ghee and fry asafetida.
• Add salt, green chillies, turmeric and coriander powder.
• Add cardomoms and garam masala and simmer.
• Then add a cup of hot water.
• Cover and cook until the water dries and peas and keema are done.
• Garnish with coriander leaves.
• Serve hot with nan or chapatis.