Keema Matar

Ingredients
250 gms minced mutton(keema)
5-6 tbsp oil/ghee
½ cup fresh or frozen peas, thawed
4-5 cloves(laung)
1" cinnamon(dalchini)
4-5 black peppercorn(saboot kali mirch)
1 large onion — chopped (1 cup)
5-6 flakes garlic - chopped fine
1/2" ginger- chopped fine
2 large tomato · chopped (1 cup)
salt to taste
3/4 tsp red chilli powder (adjust to taste)
3/4 tsp garam masala powder
½ tsp haldi powder
Method
1. Heat oil/ghee in a pressure cooker. Add cloves, cinnamon and peppercorns. Fry for 1 minute.
2. Add chopped onions, ginger and garlic. Fry till onions turn rich brown in colour.
3. Add tomatoes, all seasonings and keema. Fry very well till oil separates.
4. Add peas. Mix well. Add ½ cup water. Close the cooker and give 3 whistles.
5. Open the cooker when pressure drops. Cook and dry as much as you like.
6. Garnish with fresh coriander and lemon wedges and serve.