KEEMA MATAR- MINCED LAMB MEAT WITH SWEET PEAS!!!

 

A COMBINATION OF MEAT AND VEGETABLES IS ALMOST INDISPENSABLE,AND A PERFECT WAY TO BALANCE YOUR MEALS.

LAMB/YEARLING MUTTON/MUTTON- LAMB MEAT - THE FLESH OF THE ANIMAL LESS THAN A YEAR AND THE COLOR VARIES FROM LIGHT TO DARK PINK.THIS HAS A MILD FLAVOUR AND IS USED MOSTLY IN WESTERN COUNTRIES.

YEARLING MUTTON- THE FLESH OF THE ANIMAL FROM 12-20 MONTHS OLD AND THE COLOR VARIES FROM MEDIUM PINK TO LIGHT RED.

MUTTON IS THE MEAT OF THE MATURE ANIMAL WITH MINIMAL AGE OF ONE YEAR, THE COLOR VARIES FROM LIGHT TO DARK RED.THIS HAS A STRONG FLAVOUR AND MOSTLY PREFERRED IN MIDDLE AND FAR EASTERN COUNTRIES.

THIS MEAT IS AN EXCELLENT SOURCE OF HIGH QUALITY PROTEIN AND MANY VITAMINS AND MINERALS.

GREEN PEAS-AlSO CALLED THE GARDEN PEAS ARE SEEDS BELONGING TO THE LEGUME FAMILY.ITS A STARCHY VEGETABLE ,LIKE ALL OTHER VEGETABLES THEY ARE LOW IN CALORIES,HAVE A GOOD AMOUNT OF VITAMINS AND MINERALS AND HIGH IN FIBRE AND PROTEINS.

THIS DISH IS VERY FLAVOURFUL WITH THE SWEETNESS OF PEAS ADDING AN EXTRA ZING TO IT.

RECIPE  CARD:

PREPARATION TIME:5-10 MINUTES

COOKING TIME: 30-35 MINS

SERVES:4-5 PERSONS

INGREDIENTS:

• MUTTON/LAMB MINCE-500 GMS
• PEAS/MATAR-150GMS
• GINGER AND GARLIC PASTE/ADRAK LASSAN- 2TSP
• LEAVES/DHANYA-1/2 CUP(CHOPPED)
• RED CHILLI POWDER/LAL MIRCH-2TSP
• WHOLE SPICED POWDER/GARAM MASALA-1TSP
• CORRIANDER POWDER/DHANYA-2TSP
• TURMERIC/HALDI-1TSP
• ONIONS -2 BIG(SLICED OR CHOPPED)
• CUMIN SEEDS/ZERRA-1 TSP
• SALT TO TASTE
• OIL-2TBSP

METHOD:

1. WASH THE MINCED MEAT THOROUGHLY AND PUT IN A SIEVE TO DRAIN OUT THE WATER.
2. IN A PAN HEAT OIL ADD CUMIN SEEDS,SAUTÉ FOR FEW SECONDS,ADD ONIONSAND SAUTÉ TILL TRANSLUSCENT .
3. ADD THE SPICES AT THIS STAGE AND THE GINGER N GARLIC PASTE,COOK THE TILL SPICES ARE WELL COOKED AND LET OUT AN AROMA .
4. ADD MINCED MEAT AND COOK ON MEDIUM FLAME STIRRING  IN BETWEEN FOR 5 MINUTES.ADD A CUP OF WATER AND COVER AND COOK ON A SIM FLAME FOR 15 MINS.CHECK IN BETWEEN TO AVOID BURNING.
5. NOW ADD THE PEAS AND CORRIANDER LEAVES WATER 1/4 CUP AND COVER AGAIN AND COOK TILL PEAS ARE COOKED .
6. YOU CAN ADD WATER IF YOU WANT A LITTLE GRAVY CONSISTENCY,I KEPT IT DRY .
7. SERVE HOT WITH RICE OR ROTIS .