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Title: Keema Muttar
Categories: Indian, Lamb
Yield: 6 Servings
500 g Minced lamb
400 g Peas; up to 500 g
1 lg Onion; chopped
4 cl Garlic; ground into paste
Fresh ginger (1");
- ground into paste *
2 Green chiles;
- up to 4, chopped
1 ts Turmeric
2 ts Cumin powder
2 ts Garam masala
2 ts Salt
4 Tomatoes (2 c); chopped
1 1/2 tb Oil
1 c Water; if serving with rice
* About 3 to 4 ts ginger paste.
Fry onions in oil until they start turning brown. Add garlic and
ginger paste, continue frying briefly. Add turmeric, cumin, garam
masala, and salt, and mix well. Add minced meat and fry well, making
sure to break apart any big pieces. Add tomatoes, chiles, and peas.
If serving with rice, add 1 cup of water. Rice requires more sauce
than chapatis. Cover with lid and simmer for 20 to 30 minutes.
Recipe FROM: <
gopher://lumidify.org/0/recipes/main_meals/
pakistani_indian/keema_muttar.md>
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