Bhed Kheema Mutter Recipe
Bhed Kheema Mutter - Dhaba Style
Indian Spiced Minced Lamb with Peas
Submitted By: Taz

Ingredients:

2 Tbs Ghee
5 Green Cardamom Pods (Choti Elaichi)
2 Whole Cloves (Laung)
1-inch Cinnamon Stick (Dalchini)
1 Bay Leaf (Tej Patta)
2 tsp Cumin Seed (Jeera)
2 Medium Red Onions (Pyaz) - diced
4 cloves Fresh Garlic (Leh-sun) - grated into a paste
1 inch piece Fresh Ginger (Adrak) - grated into a paste
1 fresh Green Chile (Hari Mirch) - minced
1 ½ lbs Minced / Ground Lamb (Bhed Kheema)
2 tsp Cumin Powder (Jeera Podi)
2 tsp Coriander Powder (Dhania Podi)
1 ½ tsp Turmeric Powder (Haldi)
½ tsp Red Chile Powder (Lal Mirchi)
⅛ tsp Asafoetida (Hing)
Kosher Salt (Namak) to taste
3 Roma Tomatoes (Tamatar) - seeded and puréed
1 Cup Green Peas (Mutter) - frozen are fine
1 tsp Garam Masala
Juice of ½ Lemon (Nimbu Ras)
¼ Cup Fresh Coriander Leaves (Dhania Patta) -OR- Fresh Parsley (Ajamod) - rough chopped 
-OPTIONAL-
½ Cup Fresh Mint (Pudina Patta) - rough chopped

Preparation:
  1. Heat ghee in a large wok, kadahi, or pan over medium-high heat until shimmering - Once ghee is hot, add cardamom pods, cloves, cinnamon, bay leaf, and cumin seed - Sauté until very fragrant and cumin seed begins to darken (apx 30 seconds)
  2. Add onions and continue to sauté until browned around the edges (apx 2-3 minutes) - Remove bay leaf and discard - Add garlic, ginger, and green chile - Continue to sauté for 1 minute
  3. Add the minced/ground lamb - Sauté until broken apart and just brown
  4. Add cumin, coriander, turmeric, and red chile powders, asafoetida, and salt to taste (apx 1 ½ tsp) - Continue to sauté until meat is nicely browned (apx 6 minutes)
  5. Add the puréed tomatoes and continue to sauté until raw smell is gone (apx 2 minutes)
  6. Add ½ Cup water and thoroughly combine - Cover and allow to cook (stirring occasionally) until most of the liquid has evaporated
  7. Add peas and allow to cook (covered) for 2-3 minutes until peas are cooked through
  8. Remove from heat and stir in the garam masala, lemon juice, coriander leaves, and mint leaves (if using) - Adjust seasoning with additional salt and garam masala as desired
  9. Serve hot garnished with a drizzle of ghee, a couple of slices of raw onion, a couple of lemon wedges, and a hard boiled egg if desired with chapatti / naan / pav, or over rice
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