PREPARATION

1. Take a pan, add 1 tablespoon cumin, 1 1/2 tablespoons coriander seeds and dry roast until it turns golden brown in color.

2. Remove it from heat and transfer this into a blender.

3. Blend it into a fine powder. Keep aside.

4. Heat 50 milliliters oil in a skillet, add 2 tablespoons ginger garlic paste, 3 green chili and stir for 1 - 2 minutes.

5. Add 3 - 4 pods cloves, 1/4 teaspoon black peppercorns, 1 cinnamon stick, 1 pod black cardamom and mix it well.

6. Then, add 145 grams onions and fry till translucent or until it turns golden brown in color.

7. Now, add 215 grams tomato and saute until it turns soft and pulpy.

8. Cook for 5 - 7 minutes on medium heat.

9. Add 1/2 teaspoon turmeric and stir well.

10. Add 1 teaspoon salt, 1 teaspoon paprika and mix it well.

11. Then, add 480 grams mutton keema and mix it again.

12. Cook for 12 - 15 minutes on medium heat.

13. Now, add the prepared blended masala and mix it well

14. Cook for 5 - 7 minutes on medium heat.

15. Remove it from heat.

16. Garnish with coriander.

17. Serve hot.

Keema Mutton Curry

Servings - 2 - 3

INGREDIENTS

Coriander seeds - 1 tablespoon

Fennel seeds - 1 teaspoon

Dry red chili - 2

Star anise - 2

Black cardamom - 1 pod

Green cardamom - 2 pods

Cinnamon stick - 1 inch

Cloves - 2 pods

Black peppercorns - 7

Oil - 40 milliliters

Cumin - 1 teaspoon

Bay leaf - 1

Garlic paste - 1 1/2 tablespoons

Ginger Paste - 1 1/2 tablespoons

Onions - 200 grams

Tomato - 240 grams

Green chili - 1 1/2 tablespoons

Red chili - 1 teaspoon

Turmeric - 1 1/2 teaspoons

Salt - 2 teaspoons

Garam masala - 1 1/2 teaspoons

Mutton keema - 700 grams

Water - 300 milliliters

Green peas - 200 grams

Water - 300 milliliters

Dry fenugreek leaves - 2 tablespoons

Coriander - for garnishing