Apply 1 tablespoon each of of the ginger garlic paste, salt and turmeric powder to the minced meat and mix well. Set this in a pressure cooker with 1½ cups of water, cover and cook, over medium heat, for 15 minutes
Once done, let the pressure release and then open it
Whisk the semi-cooked lamb mice so that all lumps break and it becomes homogenous. Set this aside
Heat the cooking pot with the oil and add the peppercorns, bay leaves, cloves and black cardamom
When fragrant, add the onions and sautee´until slightly browned
Then add the remaining ginger garlic paste and fry until its raw smell goes off. Then add the tomato pure´e, chilis, turmeric powder, red chili powder, coriander powder, pepper and garam masala
Mix all this well and cook until the oil separates. Add splashes of hot water whenever you see the masala paste drying out
Then add the semi-cooked and whisked meat. Stir well so that the masala coats the mince well
Now, add the nutmeg powder, salt (check before adding) and ¾ cups of hot water
Mix well, cover and cook, over medium heat, for about 20 minutes
When 15 minutes are up add the peas and continue cooking
When the water has almost 95% dried up, switch the flame off and add the cardamom powder, ghee and all the chopped herbs. Mix, cover and let it sit for 5 minutes before serving
Serve the delicious kheema matar masala hot with buttered pav, dinner rolls or any Indian flatbreads with lime wedges and chopped onions on the side. Enjoy!
