Kheema mattar

This is an amazing dish of Kheema and mattar or peas.
And with the bird flu thing, red meat was the dish of choice at the Bachelor Cooking..

I have much to write but I am already in the office. So I will write up nicely in the evening
Please bear with me, Recipe will be up by the evening.

OK: Here I am... Back home..

So that was Kheema that I cooked..
Kheema or Minched Meat tastes real good cooked dry or gravy with the meat as the base of the gravy... I will post a gravy version soon.

I cooked half a Kilo of minch meat.
I asked the butcher to first wash the meat before making the kheema or Minch, so that I don't have to wash the minched meat. Don't wash the minch meat...

In the minch meat I added:
1/2 tsp each Jeera powder, Dhania powder, red chilli powder, 1 tsp Meat Masala
I Tbs Ginger garlic paste, salt to taste and kept aside for 1 hour.



Then, I heat oil and add 1 tbs Jeera, 2-3 cloves and 2 bayleaves,
Then i added one large onion chopped fine and fry till transparent.

Now I added the meat, and cook covered.
Now open from time to time and mix well so that it don't stick or buttom don't get burnt,
and then cook for 10 minutes.

Now add 1/2 a cup of peas and cook further.
When oil and meat starts to separate add 3 finely chopped tomatoes.
Cook for 10 minutes in low heat and garnish with coriander.




Tags :: Kheema+Desi+Minced Meat