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onion - one and a half cup, chopped
green chillies - 2 tsp, chopped
ginger - 1 tsp, minced
garlic - 2 tsp, minced
minced mutton - 1/2 kg
salt to taste
chilli powder - 1 tsp
coriander powder - 2 tsp
Garam Masala powder - 1 tsp
oil - 4 tbsp
shelled green peas - one and a half cup
grated coconut - 4 tbsp, ground to a paste
coriander leaves - 4 tbsp, chopped
mint leaves - 2 tbsp, chopped
lime juice - 2 tbsp
How to Make Kheema Mutter
Grind one and a half cup of onion with green chillies, ginger and garlic.
Place the minced mutton in a pressure pan. Add the onion paste, salt and one and a half cup of water.
Pressure cook for 10 minutes.
Meanwhile, mix chilli, coriander and Garam Masala powders with 2 tbsp of water.
Heat oil in a Kadai. Fry remaining onions till brown. Add the Masala paste and fry for 30 seconds.
Add the green peas, fry for 2 minutes. Add 1 cup of water.
Cover and simmer till peas are cooked. Add salt and simmer for 2 minutes.
Mash the peas lightly with a potato masher or wooden spoon.
Add the coconut paste and cooked minced meat.
Add coriander and mint leaves and cook and stir till almost dry.
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