½ kg- minced lamb
150g- Green peas
4 tbsp. Oil
4- Bay leaves
10- Black peppercorns
2- Onions, chopped
1 tsp. Ginger, minced
1 tsp. Garlic, minced
1- Tomato, chopped
1 tsp. chili flakes
1/2 tsp. Turmeric powder
1 tsp. Garam masala powder
Salt to taste
2 tbsp. Coriander leaves,chopped
4- Bay leaves
10- Black peppercorns
2- Onions, chopped
1 tsp. Ginger, minced
1 tsp. Garlic, minced
1- Tomato, chopped
1 tsp. chili flakes
1/2 tsp. Turmeric powder
1 tsp. Garam masala powder
Salt to taste
2 tbsp. Coriander leaves,chopped
Method:
1. In a deep frying pan, heat
the oil and add the bay leaves, peppercorns and onions. Fry until the
onions are golden brown.
2. Add the ginger and garlic
and fry.
3. Add tomato and fry until you
can see the oil definitely separating.
4. Add minced lamb, chili, turmeric powder, garam masala powder and a pinch of salt.
4. Add minced lamb, chili, turmeric powder, garam masala powder and a pinch of salt.
5. Cook over a low heat,
stirring now and until the lamb is half cooked done, add the green peas and
cook.
6. When the keema mutter is
cooked done add the chopped fresh coriander leaves. Serve hot with raitha.