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Preparation Time : 480
Cook Time : 30
Total Time : 510
1 cup dried yellow peas, soaked overnight
200 gms. mutton mince, washed and drained
1 potato, cubed
2 dry red chilies
1 tsp. cumin seeds + 1/2 tsp. cumin seeds
2-3 tbsp. mustard oil
2 bay leaves
2-3 green cardamoms
1-2 onions, chopped
1 tsp. ginger-garlic paste
1 tsp. tomato paste
1 tbsp. roasted coriander-cumin powder
1 tsp. turmeric powder
1 tsp. salt or to taste
1 tsp. garam masala powder
1 tsp. red chili powder
1 tsp. ghee
1 tbsp. coriander leaves, chopped
Dry roast the dry red chilies and 1 tsp. cumin seeds for a few seconds. Cool and grind to a powder. Keep aside. Boil the peas in 2 cups water for 3-4 whistles.
Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and 1/2 tsp. cumin seeds. Allow it to crackle.
Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices (except salt), mixed with some water. Saute till oil separates.
Add the mutton mince and fry on a low flame till dry. Add the boiled peas, salt and the fried potatoes. Add more water if required.
Simmer for 5-7 minutes. When done, add ghee, mix well and garnish with coriander leaves and a sprinkle of the roasted spice powder. Serve along with some lime wedges and green chilies.
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