Ingredients:

• 500 g – minced Meat
• 250 g – thick Curd (beaten)
• 2 – Onions (ground)
• 1.5 tsp – Dhania powder
• 3 – green elaichis (crushed)
• 1/2 tsp – Haldi
• Green chillies (chopped)
• 1 tsp – Jeera powder
• 2 tbsp – oil
• 1 tsp – Cumin seeds
• 1 tsp – fennel
• 1/2 tsp – Garam Masala
• 2 tsp – ginger-garlic paste
• 1 cup – peas

Method:

1. Mix curd with the onion, dhania, elaichis, haldi, chillies, jeera powder and oil.
2. Marinate the meat in this for an hour at room temperature.
3. Heat oil in a dish for 2 mins.
4. Add cumin and fennel, cover and cook for 1 min.
5. Add ginger-garlic paste and cook for another minute.
6. Pour the meat with its marinade. Add salt and peas.
7. Microwave on high for 6 mins, then stir.
8. Standing time: 4 minutes.
9. Garnish with garam masala and coriander leaves.

Recipe courtesy of Nuruddin Abdulla