Kadhai Kheema ~ Mutton Mince & Green Peas Curry
Kadhai Kheema is a restaurant-style mutton mince and green peas curry slow-cooked in a wok with Indian spices. Ideal curry to be served with roti and naan.
Servings 4
Ingredients
- 500 grams mutton mince
- 2 medium onion chopped
Whole spices
- 1 brown cardamom
- 1 stick of cinnamon 1-inch
- 1 teaspoon cumin seeds
- 3 dry red chilies
- 6 curry leaves
- 1 teaspoon ginger & garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ cup chopped mint leaves
- 1 cup yogurt
- 1 cup green peas
- ½ teaspoon garam masala powder
- 6 whole green chilies without chopping
- ½ cup chopped coriander leaves
- 1 tablespoon lemon juice optional
- 1 teaspoon salt
- 2 tablespoon ghee clarified butter
Instructions
- Heat ghee in a large kadhai or saucepan. Add whole spices, dry red chilies, 1 teaspoon cumin seeds, and curry leaves. After a few seconds add chopped onion and fry until light golden in color.
- Add mutton mince and fry with onions for a couple of minutes and then add ginger garlic paste, red chili powder, coriander powder, turmeric powder, mint leaves, yogurt, salt, and mix everything together till mince is well combined with all the ingredients.
- Then add green peas. Cover the saucepan and cook on low heat for 20 minutes or till mince is fully done.
- Finally, add garam masala powder, lemon juice, chopped coriander leaves, and whole green chilies. Cover and cook for 3 to 4 minutes and then serve hot with roti or naan.