Ingredients
-
2
-
2
-
8
-
1
-
-
1
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
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!,Having grown up eating Pakistani/Indian food, I found this to be an extremely flavorless rendition of qeema mattar. It lacked all the flavor that make indian curries so good.,I have been looking for the perfect kheema recipe and I finally found it! I love your recipes, they help me out sooooo much (I have a picky indian MIL). Thanks a ton Charishma!!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oil in a Pan. |
|
2
Done
|
Add Garlic, Ginger, Onions and Salt. |
|
3
Done
|
Stir-Fry Till the Raw Smell of Ginger and Garlic Is Gone, and the Onions Are Lightly Browned. |
|
4
Done
|
Add All the Spice Powders and Green Chillies. |
|
5
Done
|
Add Mutton, Stir and Cook For 5 Minutes. |
|
6
Done
|
Add Hot Water. |
|
7
Done
|
Bring to a Boil. |
|
8
Done
|
Cover Pan With a Lid and Cook on Low Flame For 30 Minutes. |
|
9
Done
|
Add Peas and Lime Juice. |
|
10
Done
|
Cook Until the Liquid Has Been Reduced. |
