Ingredients:

• 3 tbsp – oil
• 1 – large onion, sliced
• 4 – Cloves
• 4 – Cardamom pods, opened
• 6 – Black Peppercorns
• 1-inch Cinnamon stick
• 2 tsp – crushed Garlic
• 2 tsp – grated Ginger
• 1 tbsp – Tomato puree
• 150 gms – peeled, chopped Tomatoes
• 1/2 tsp – Turmeric powder
• 1/2 tsp – chilli powder
• 2 tsp – coriander powder
• 3 – medium sized potatoes, peeled and quartered
• 450 gms – minced Meat
• 125-250 ml – water
• Salt to taste
• Handful of fresh coriander leaves, chopped, for garnish

Method:

1. Heat the oil, add the onion and whole spices.
2. When the onion has turned brown, add the garlic and ginger, and fry for 3 minutes.
3. Then add the tomato puree and let it stay immersed in the oil for at least 2 minutes before stirring.
4. Now add the rest of the ingredients (except the coriander leaves).
5. Cover and allow it to simmer for 30 minutes until the potatoes and the minced meat have been cooked.
6. Garnish with chopped coriander leaves before serving.
7. Serve as a main course with chappatis and rice.

Recipe courtesy of Sify Bawarchi