Mughlai (Delhi & Lahore)
Mughlai Kheema Matar
Mutton, green chilies and green peas steamed and spiced with ginger and chilli for a South Asian dish. Serve with bread, steamed rice or naan.
1 hr 5 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 45 min · 65 min total
- medium
- 1
Heat oil in a pan. Add garlic, ginger, onions and salt. Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
- 2
Add all the spice powders and green chillies. Add mutton, stir and cook for 5 minutes. Add hot water.
- 3
Bring to a boil. Cover pan with a lid and cook on low flame for 30 minutes. Add peas and lime juice.
- 4
Cook until the liquid has been reduced. Serve hot with bread, steamed rice or naan.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
