• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

DipsDiner

  • Home
  • Breakfast
  • पाककृती
  • Baking
  • Chicken
  • About
  • Contact
  • Privacy Policy
You are here: Home / Lamb / Kheema Mutter (Lamb Mince & Peas)

Kheema Mutter (Lamb Mince & Peas)

July 24, 2011 By Dipti 3 Comments

Non-vegetarian treat and a perfect Sunday Brunch! It can be had with roti, paratha or bread. It tastes great with neer dosa. You can make it spicier by adding more chili powder. Moreover, it is easy to digest as compared to other meat dishes.

 

Equipment and Utensils

Chinese wok

Flat metal spoon

 

Ingredients

150 grams (¾ cup) Kheema (Lamb Mince) cooked

100 grams (¾ cup) Mutter (Peas)

75 grams (1 medium) Onion finely chopped

85 grams (1 medium) Tomato finely chopped

½ tablespoon Garlic finely chopped

2 Green Chilies Finely Chopped

1 teaspoon Multi-Spice Masala

¼ teaspoon Roasted Cumin Seeds Powder

¼ teaspoon Turmeric Powder

1 teaspoon Salt

1 tablespoon Oil

Garnishing:

1 tablespoon Onion Greens finely chopped

Directions

Put oil in a wok and keep it on medium flame.

When oil is hot, add onions.

Sauté onions until they become soft and golden brown.

Add minced garlic and green chilies, sauté for 1 minute.

Now add tomatoes and make the flame high.

Stir constantly till tomatoes are cooked and form a nice gravy.

This will take 2-3 minutes.

Add all powdered masalas. Fry for 1 more minute.

Add mutter (peas) and some salt. Mix well.

Let it cook for 2-3 minutes, while stirring after every 1 minute.

Now add the cooked kheema (lamb mince).

Lower the flame, adjust the seasoning.

Mix everything together and leave it to cook for 2 more minutes.

Garnish it with finely chopped onion greens and serve hot.

 

Preparation Time: 19 minutes

Cooking Time: 14 minutes

 

Number of Servings: 2

 

Nutritional Information

Total Calories: 633.25 Kcal

Fat: 36.54 gm

Protein: 38.43 gm

Carbohydrates: 37.6 gm

Iron: 8.00 mg

Fiber: 7.56 gm

Previous Post: « Secret Multi-Spice Masala
Next Post: Dudhi-Bhopla Kheer »

Reader Interactions

Comments

  1. Radha

    November 5, 2011 at 9:25 pm

    Hello Dipti,
    Just a quick question, don’t these wraps go soggy if you are sending them in lunch boxes?
    Lovely post btw.

    Reply
    • Dip

      November 6, 2011 at 4:37 am

      I fry these on the griddle on low flame to make them crispy, and then wrap them in an aluminum foil. These keeps them alright for atleast 6-7 hours, last we tested in lunchboxes. There is a chance of them going soggy incase ‘hung curd’ is used as an ingredient. Use ‘cheese spread’ or ‘mayonnaise’ instead.

      Reply
  2. Latha

    January 21, 2013 at 7:15 am

    Dipti,

    This is a wonderful wrap for the lunchbox.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

A little about me..

Welcome! My name is Dipti and this blog is my place for collecting memories of all the foods that I love, as I keep learning of the wonderful experiences of cooking, eating and sharing food.

Follow Dip’s Diner on..

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Need Something?

All Recipes




https://dipsdiner.com/dd/wp-content/uploads/2020/02/Upvasache-Padarth-Upvas-Recipes-Farali-Thali

Upvasache Padarth| Upvas Recipes|Farali Thali

mandeli fish fry recipe

Fish Fry Recipe in Marathi | Malvani Mandeli Rava Fry

kothimbir-vadi-recipe-in-marathi

Kothimbir Vadi Recipe in Marathi|Kothimbir Wadi

गाजराचा-हलवा gajracha halwa

झटपट कुकरमध्ये होणारा खवा घातलेला गाजर हलवा

bhogichi bhaji recipe

Bhogichi Bhaji | मकर संक्रांती निमित्त्य भोगीची भाजी

til-gulachi-vadi-recipe

Tilgul Vadi Recipe in Marathi |तिळाची वडी

See More Recipes →

Footer

Disclaimer
Privacy Policy
Sitemap

SUBSCRIBE FOR THE NEWEST RECIPES!


Copyright © 2021 · dipsdiner.com