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
Flat metal spoon
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
1 tablespoon Onion Greens finely chopped
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
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