PREPARATION

1. Heat 2 tablespoons oil, 1 tablespoon butter in a heavy skillet, add 2 teaspoons cumin, 1 bay leaf, 5 pods cardamom, 2 pods cloves, 1/4 teaspoon asafoetida and stir well.
2. Add 1 tablespoon garlic paste, 1 tablespoon ginger paste and saute for 2 - 3 minutes.
3. Then, add 1 teaspoon green chili, 170 grams onions and fry till translucent.
4. Now, add 70 grams bell pepper and mix it well.
5. Saute the bell pepper for 5 - 7 minutes.
6. Add 1 1/2 teaspoons turmeric and stir well.
7. Now, add 1 teaspoon red chili, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 1/2 teaspoons salt and mxi it well.
8. Add 50 milliliters water and stir well.
9. Then, add 500 grams minced mutton and mix it well.
10. Cook for 7 - 10 minutes on low heat.
11. Add 60 milliliters milk, 180 grams tomato puree and mix it well.
12. Add 1 teaspoon sugar, 1 teaspoon lemon juice and mix it again.
13. Bring it to a boil.
14. Then, add 220 milliliters water and stir well.
15. Cover it with lid and cook for about 10 minutes on low heat.
16. Open the lid and stir well.
17. Garnish with butter and coriander.
18. Serve hot with roti or naan.

Kachri Keema

Servings - 2 - 3

INGREDIENTS
Cumin seeds - 1 teaspoon
Cloves - 7 pods
Black peppercorns - 1/4 teaspoon
Cinnamon stick - 1 inch
Black cardamom - 2 pods
Minced mutton - 900 grams
Red chili - 1 teaspoon
Coriander powder - 1 tablespoon
Salt - 2 teaspoons
Crushed dry red chili - 2 teaspoons
Kachri powder - 2 tablespoons
Cumin powder - 1 tablespoon
Raw papaya paste - 1 1/2 tablespoons
Desiccated coconut - 22 grams
Yogurt - 270 grams
Oil - 50 milliliters
Ginger garlic paste - 1 tablespoon
Onions - 290 grams
Ginger - for garnishing
Coriander - for garnishing