Ingredients
½ kg (weighed after deboning) keema (minced Mutton/Lamb)
½ kg (1 cup shelled) green peas
½ cup (120 g) ghee (clarified butter)
2 tsp National (cumin seeds)
4 laung (cloves)
small piece of dalchini (cinnamon)–length of a clove
4-sabut kali mirch (pepper corns)
seeds of 1 badi elaichi (black cardamom)
2-tej patta (bay leaves)
250 g (1 cup) grated onions
1 tsp National ginger paste
1 tsp National garlic paste
250 g (2 cups) chopped tomatoes
1 tbsp National salt or to taste
1 tbsp National powdered dhania (coriander seeds)
1/2 tsp National haldi (turmeric)
1/2 tsp National chilli powder
1 tbsp chopped hara dhania (coriander leaves)
Preparation
Heat the ghee in a heavy based pan, and add the jeera, laung, dal chini, kali mirch, elaichi and tej patta.
When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates.
Add the tomatoes, salt, dhania, haldi and chilli powder and continue to stir-fry till the fat separates.
Increase the heat to high and add the meat and the peas. Stir a few times till the colour of the keema becomes opaque and then lower the heat, and sauté till cooked through and the fat separates once again.
Serve hot garnished with the hara dhania.
