Mughlai Kheema Matar Recipes

MUGHLAI KHEEMA MATAR

Mughlai Kheema Matar image

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!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons oil
2 onions, finely chopped
8 garlic flakes, crushed
1 tablespoon ginger, finely chopped
salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 green chilies, de-seeded and chopped
1 kg mutton, minced
200 ml hot water
1 cup green peas, shelled
1 1/2 tablespoons lime juice

Steps:

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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