Ingredients:
- 500 gms Mutton Keema (minced meat)
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Fresh Green Chilli Paste or 1 finely chopped green Chilli
- Salt
- 3-4 cloves, finely chopped Garlic
- 1 inch Cinnamon stick
- 1 large Bay leaf
- 5-6 Green Cardamom
- 1tsp Cloves
- 1tsp Sugar
- 2 medium Finely Chopped Onion
- 1 large Finely chopped ripe tomato
- 1 Cup Peas
- 5-6 chopped Fresh Green chillies
- 1tsp Garam masala powder (you can find garam masala in Indian grocery stores)
- 2-3 Cups Water
- Ghee or oil
Steps:
Mix all the dry spices and salt with Keema. Add rest of the ingredients mentioned under ingredients for marinade and mix well.
Keep the marinated Qeema in fridge overnight (Optional step). Take a deep bottomed non stick wok. Heat Ghee in it. Add all ingredients ‘for tempering’ in hot ghee and sauté until fragrant.
Add chopped garlic and keep frying until garlic is slightly brown in colour.
Add chopped green chillies and continue frying.
Add onion and keep frying until onions are translucent.
Add Tomatoes and keep cooking until tomatoes are tender
Once tomatoes are done add mutton keema, mix well with masala.
Add ginger paste and salt continue cooking until most of the moisture is evaporated.
Add peas and water and add green chillies. Continue cooking until meat is tender and done.
When meat is done, sprinkle garam masala and cook on high flame until water evaporate and oil floats on the top.
Serve with Paratha, or roti!