Ingredients:

• 1.5 kg – keema (minced meat)
• 4 medium sized Onions (finely chopped)
• 3 to 4 – Green chillies (finely chopped)
• 4 – medium sized Tomatoes (finely chopped)
• 1.5 tsp – Ginger & Garlic paste
• 1 tsp – Cumin seeds
• 4 to 5 – green Cardamoms (peeled)
• 1 black -cardamom (peeled)
• 2 tbsp – curds
• 4 -cloves
• 1 stick – Cinnamon
• 2 – Bay Leaves
• 2 tsp – Red Chilli powder
• 2.5 tsp – coriander powder
• 1.5 tsp – Turmeric powder
• sufficient water to cook the keema
• handful of Coriander leaves (finely chopped)
• 6 tbsp – oil
• salt to taste

Method:

1. Clean and wash the keema well.
2. Lightly heat oil in a heavy bottom vessel.
3. Add the onions, green chillies, cumin seeds, cloves, cardamoms, cinnamon and bay leaves.
4. Saute the onions on a low flame till they turn golden.
5. Add the washed keema, salt and mix well.
6. Cover the vessel with a lid with some water on it.
7. Cook on a low flame, mixing at regular intervals.
8. Once the water from the kheema dries add the tomatoes.
9. Continue cooking till the tomatoes are soft.
10. Add red chilli powder, coriander powder and turmeric powder .
11. Mix well.
12. Saute on a low flame till oil separates.
13. Add sufficient water and continue cooking on a low flame till the keema is tender.
14. Add coriander leaves and simmer for five minutes.
15. Serve hot with pav and onion rings.

Recipe courtesy of Anitha Raheja