Minced lamb with green peas,Cabbage and cauliflower(kheema with mutter and gobi)

There are two steps for this recipe.First you need to cook the minced lamb for 10 to 15 mins on sim to remove the raw smell of the lamb. In the second step you need to add the vegetables and all the masalas.





Ingredients:

Step 1
Minced Lamb(kheema) :500gms(1/2kg)
Garlic and ginger paste :1/2 tbsp
Turmeric powder :1/2tsp
chili powder :1 /2tbsp
water :3/4 cup water
Salt little bit

Step 2
Cauliflower(Cut into medium sized florets) :1 cup
Green peas(I used frozen) :3/4 cup
Cabbage grated(optional) :1/2cup
Onion finely chopped :1 big size
Ginger and garlic paste :1/2 tbsp
Cloves :2 to 3 no
Cinnamon stick :1 inch
Garam masala(home made) :1 tsp
Turmeric powder : 1 tsp
Chili powder :1 tbsp
Curry leaves :6 to 8 no
Coriander leaves : 1 bunch
oil :2 big spoon
Salt as per taste




Procedure:






Step 1

In a large pan add the minced lamb with the rest of the ingredients in Step 1 .Cook for 10 to 15 mins on low heat until the excess water evaporates and meat becomes rich brown .
Indication for this process is that oil will float from the meat and the sides of the pan.


Step 2

1. Heat oil in a large pan, add the cloves and Cinnamon as they start to darken add chopped onions with curry leaves and fry well until they turn golden brown. Add ginger and garlic paste and fry.
2. Add cauliflower,green peas and grated cabbage.Now add turmeric powder,red chili powder,salt and coriander powder.Cook till all the vegetables become tender.
3. It may take 10 to 15 mins.Now it is time to add kheema which is been cooked in Step 2.
4. Stir well to coat them with the spice mixture.After some time add final ingredients garam masala and coriander leaves.
5. Stir well, let it cook (10 to 15 mins)until the cauliflower is tender and there is no excess water left.
6. Garnish with coriander/cilantro leaves before serving.

Serve Hot with Plain Rice, Nan or Chapati Roti .