One of my favorite recipes of my mother is Qeema Mutter. Whenever she used to make it I ended up eating most of it. This usually led to a scolding session by her, but then I would praise the dish so much she wouldn’t say a word after that.
Featured in: My Mother Taught Me to Cook
Ingredients
- •30 ml (2 tablespoons) vegetable oil
- •1 large onion finely chopped
- •Salt to taste
- •2.5 ml (½ teaspoon) red chili powder
- •15 ml (1 tablespoon) ginger garlic paste
- •2 large tomatoes chopped
- •2.5 ml (½ teaspoon) cumin seeds
- •2.5 ml (½ teaspoon) allspice
- •2.5 ml (½ teaspoon) turmeric powder
- •2.5 ml (½ teaspoon) coriander powder
- •500 grams (1¼ pound) minced (ground) beef/mutton
- •2-3 green chilies sliced
- •30 ml (2 tablespoon) chopped fresh cilantro/coriander leaves
- •237 ml (1 cup) fresh or frozen peas
- •Fresh lemon juice, or lemon wedges, optional
- •Naan, roti, chappati, or boiled rice, for serving
Preparation
Heat oil in a nonstick pan and fry onion. Add salt, red chili powder, and ginger and garlic paste. Cook until the water from the onion dries.
Now add tomatoes, cumin, allspice, turmeric and coriander powder. Again cook until the water from the tomatoes dries.
Add the minced beef and cook, covered, for 20 minutes. If using fresh peas, add them toward the end of the cooking time.
Uncover the lid and add the green chilies, coriander and, if using, frozen peas. If desired, season with lemon juice or garnish each plate with a wedge of lemon for squeezing.