Ancestral Recipes

Ingredients

• 500 grams Keema Coarse from Back leg of Goat
• 500 grams of Peeled Matar (Peas)
• 200 grams Onions
• 30 grams Ginger
• 30 grams Garlic
• 2 teaspoons Turmeric
• 4 teaspoons Garam Masala
• 2 teaspoons Degi Mirch
• 3 teaspoons Ground Coriander Powder
• 2 teaspoons Red Chilli Powder
• 2 teaspoons Black Pepper Powder
• Salt to Taste
• 100 ml Mustard Oil
• 2 pieces BayLeaf
• 2 Pieces Big Cardamom
• 2 Tablespoon of Ghee
• 2 Pieces of Cloves
• 2 Pieces of Green Cardamom
• 50 grams Green Coriander Leaves
• 1 teaspoon Lemon Juice

Instructions

Keema Preparation

1. Clean the keema thoroughly by running it through 6/7 times running water.
2. In a pressure cooker, take 4 teaspoons of Ghee. Add BayLeaf and big Cardamom. Add the Keema, Ginger Garlic Paste and blended onions.
3. On low heat, continue to fry till oil seperates.
4. Now add the Coriander Powder, All Chilli Powders, Garam Masala and continue to slow cook on low heat. Cook this mixture till oil starts seperating.
5. Once Oil has seperated, push this mixture to one side of the pressure cooker so there is space in the cooker. Add the peeled matar and cover it with keema. Now slow cook for 5 minutes.
6. At this time, oil will start seperating. Now take 100ml of water, put in into the cooker and check water level. It should be above the mixture with 1cm more.
7. Wait for 2 whistles of the cooker. Then turn the cooker off.
8. At this point, open the cooker and give a tadka with (cloves + Green Cardamom) with Ghee. Add a drop of Kewra.
9. Now close the lid.

Garnishing

10. Use Coriander leaves and Lemon juice for garnishing before eating.