Mughlai Kheema Matar
A wonderful mutton curry from India. Mughlai refers to the Mughal emperor period of rule in India(from Babar in 1526 to Aurangzeb in 1707). In those days, elaborate dishes were garnished with beaten gold and silver. A dinner would mean 50-500 different dishes liberally cooked in ghee and accompanied with wheat breads or haleem. In those days, a meal was traditionally topped up with chai(tea) and paan(betel leaves). Kheema was what the common man ate as staple. Times have changed, but his descendants enjoy this dish even today!
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INGREDIENTS
Nutrition- 2tablespoons oil
- 2
- 8
- 1
- 1teaspoon red chili powder
- 1teaspoon coriander powder
- 1teaspoon cumin powder
- 1teaspoon garam masala powder
- 2
- 1kg mutton, minced
- 200ml hot water
- 1
- 1 1⁄2tablespoons lime juice
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DIRECTIONS
- Heat oil in a pan.
- Add garlic, ginger, onions and salt.
- Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
- Add all the spice powders and green chillies.
- Add mutton, stir and cook for 5 minutes.
- Add hot water.
- Bring to a boil.
- Cover pan with a lid and cook on low flame for 30 minutes.
- Add peas and lime juice.
- Cook until the liquid has been reduced.
- Serve hot with bread, steamed rice or naan.
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