Mutton minced (keema) 500grams

Oil - 4 tablespoons

Onions chopped - 2 medium sized

Ginger garlic Paste - 2 tablespoons 

Green chillies - 2

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Red chilli powder - 3/4 teaspoon

Fresh mint (pudina) - leaves chopped3 tablespoons

Salt to taste

Garam masala powder 1 teaspoon


Method of Preparation:

1) Take Keema, add little salt, red chilli powder and 1spoon ginger garlic paste mix it well     and put it in a pressure cooker and cook for 10 min.

2) Heat oil in a thick-bottomed pan and add onion and green chillies. Fry till golden    brown.

3) Add the remaining ginger-garlic paste to the pan and fry it.

4) Add coriander powder, cumin powder, turmeric powder and red chilli powder.

5) Stir-fry for five minutes and then, add cooked mutton, gently break up any lumps with a     spoon, if any formed. Add three-fourth cup of water, bring to a boil.

6) Cover with a lid, reduce the flame and simmer it for 15 min.

7) Add required amount of salt, garam masala powder to the pan in simmer.

8) Mix well and simmer it while it is still covered for about 5 minutes till the mutton keema cooks. Add  mint leaves.

9) Fry it for another 1 or 2 miutes turn off the stove and serve it hot with  Rice or Roti.



Sandya Koya