Indian Recipe Community | Kheema with Peas/Kheema Mattar | chillimix.com | cilantro/coriander, beef/lamb/chicken, occasionally, ingredients, preparation, sauce(gives, translucent, chapathis, coriander, evaporate, cleaning, colander, draining, servings, thinking, tomatoes, another, because, chicken, chopped, doesn't, instead, kheema!, plastic, around, bread!, color), finely, frozen, garlic, ginger, inside, kheema, leaves, masala, medium, onions, pasta), powder, recipe, reduce, simmer, spices, tender, tomato, unlike, aside, avoid, chili, cumin, drain, garam, gravy, holds, holes, lines, lumps, meat), onion, sieve, taste, tasty, tbsps, waste, &, (the, beef, bite, boil, easy, hide, i've, into, lamb, mins, ones, peas, rice, stir, till, tips, used, (if, 1/2, 1/4, cup, fry, lid, not, pan, tsp, 15, 30, lb, oz,

If you are thinking of another way to use kheema, try this tasty recipe. I've used this one with ground lamb, beef and also chicken (if you want to avoid red meat). There will be some gravy in this recipe, but if you want a dry preparation, let the liquid evaporate.

Ingredients:

1 lb ground beef/lamb/chicken

1 large onion finely chopped

1 -6 oz can of tomato sauce(gives rich color) OR 3 medium tomatoes-chopped

1 tsp fresh chopped ginger

1 tsp fresh chopped garlic

1/2 tsp garam masala

1 tsp chili powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1 cup frozen or fresh peas

1/2 cup chopped cilantro/coriander leaves

3 tbsps oil

salt to taste

1 cup water

Preparation:

Wash kheema & let all the water drain.Set it aside.
Heat oil.
Add the onions with a little salt & fry till translucent.
Add the chopped ginger and garlic & fry a few mins.
Add in the kheema & stir it around so it doesn't stick to the pan & let it brown a bit.Break up the lumps.
Add in the tomato,salt,garam masala,chili powder,coriander powder and cumin powder & mix well.
Add a cup of water & bring to a boil.
Reduce heat,cover & let it simmer for about 30 mins.Check occasionally to make sure there is enough liquid.
Open the lid, add in the peas & fresh coriander leaves.Mix well, cover and let it simmer for 15 mins or until peas is tender.
Serve hot with rice,chapathis or bread!

Tips:

Wash the kheema in a plastic colander - with thin lines, not round holes.(the ones for draining pasta) It holds the kheema in,there is no waste & cleaning the colander is very easy, unlike a large sieve.
If you like, use whole spices instead of garam masala.I avoid whole spices in this recipe because I do not like to bite into them when they hide inside the kheema!

Ease of preparation: Medium

No.of servings: 6