This is for 3 people but you can make a large batch and freeze it
2 tbsp oil
1 tsp whole cumin / jeera
1 black cardamom
1 small cinnamon stick
Couple of black peppers
Two medium sized onions
Two medium sized tomatoes (chopped into small pieces)
1/2 tbsp of garlic ginger paste
250 g keema / mince (lamb or mutton)
2 green chilies ( optional)
3/4 tsp salt
3/4 tsp coriander powder
1/2 tsp chilli powder ( optional)
1/2 tsp haldi / turmeric
1/2 tsp garam masala
1/2 cup of boiled green peas
1 cup water
Some finely chopped fresh dhaniya/ coriander as garnish
1. Heat oil in a heavy based pot on high heat. Add the cumin, bay leaves, cinnamon stick, whole pepper and black cardamom. Cook for a minute
2. Chop onions into small pieces and add it to the pot
3. Cook and stir until it is brown (make sure it doesn’t get burnt) – approx 7-8 minutes
4. Add ginger garlic paste and cook for another 2-3 minutes
5. Add 250 gm keema / mince and stir and cook it for 7-8 minutes.
6. Add green chilli’s, salt and coriander powder, garam masala, chilli powder, turmeric and cook and mix it well for 5 minutes
7. Push the mince / keema on one side and add the chopped tomatoes. Do not mix it. Reduce heat to medium. Cook the tomatoes for 5 minutes till it softens .Mash it gently with your spatula.
8. Then mix it with the keema and cook further for 5 min.
9. Add 3/4 cup water and once it boils reduce the flame to low heat and cover the pot with a lid
10. Cook for 25 minutes
11. Open the lid , add the peas and stir and add 1/4 cup water and close the lid.
12. Remove lid after 15 min to check if the keema is cooked thoroughly and if it is a bit liquidy, turn flame to high for a a couple of minutes
13. Garnish with freshly chopped dhaniya and enjoy eating with rotis or as my sister likes it , with plain rice and yogurt!