KEEMA MATAR DOPYAAZA

INGREDIENTS

1 kg mince mutton/keema

250 gm fresh green peas

4 big onions, finely sliced

2 onions, quartered and layered

5-7 green chillies, split

2 tbsp.garlic paste

1 tbsp ginger paste

A bunch of coriander, chopped

1 tsp turmeric powder

½ tsp cumin seeds

1 tsp.coriander powder

1 tsp garam masala

½ cup plain curd, beaten

100 gm ghee or cooking oil

Salt to taste

METHOD

Heat ghee/oil in a large heavy bottom pot, add cumin seeds, let it splitter, then add sliced onions and sauté until they start changing the colour. Now add ginger-garlic paste and sauté for a few more seconds and add mince meat, little salt and beaten curd. Stir well. Sauté for 4-5 minutes on high flame, the curd and salt will help release the water, then reduce the flame to medium low and cook till the water is evaporated. Now add all the dry masalas except garam masala. Add 1½ cups of water in the mixture. Bring it to a boil and add green peas, green chillies and quartered onion layers. Cook on low flame until the liquid is evaporated, the meat is tender and the texture is nice thick and creamy. Add chopped coriander and mix well. Garnish with coriander and serve hot with bread of your choice.