450g lean lamb or beef, minced
1 large onion, chopped
2.5 cm ginger, finely grated
4 garlic flakes, crushed
1/2 tsp turmeric
2 red chilies
1 tsp cumin seeds
6 tbsp oil
2 tsp coriander powder
1 1/2 tsp cumin powder
1/2 tsp chili powder
3-4 tomatoes, skinned and chopped
1 tbsp yogurt
175 ml warm water
1 potato, peeled and cubed (optional)
100g shelled fresh or frozen green peas
1 tbsp almonds, ground to a paste
1/2 tsp garam masala powder
2 eggs, hard boiled and sliced
25g chopped coriander leaves
Salt to taste

Kheema Mutter

1. Heat 1tbsp of oil over medium heat, season with cumin seeds, red chilies and then the mince. Stir and cook until the mince is evenly browned.
2. Heat the remaining oil, add onions, ginger-garlic paste, turmeric, coriander, cumin, chili powders and fry for a little while.
3. Add the tomatoes, the mince and cook for 8 minutes, stirring frequently.
4. Now add salt, water and stir in the yogurt. Also add potato cubes, if using them. Cover and simmer for 20 minutes.
5. Later add fresh green peas, boil until tender before adding to the mince.
6. Stir in the ground almonds, garam masala powder for 2 minutes and remove from heat.
7. Transfer onto serving dish and arrange the sliced eggs on top. Garnish with the cilantro leaves.
8. Serve with chapathis or fried brown rice and potato raita.