Lamb and Pea Keema Curry

Ingredients:

• 2 tbsp ghee, butter or oil
• 2 medium-sized onions (100g each), quartered and thinly sliced
• 20g ginger, finely chopped
• 3 cloves garlic, finely chopped
• 1 green chilli, finely chopped
• 1 piece cinnamon
• 3 cardamoms
• 300g lamb, minced or cubed
• 2 tbsp ground coriander
• 2 tbsp chilli powder
• 2 tomatoes (250g), roughly chopped
• 1 1/2 tsp salt shopping list
• 1 cup fresh or frozen peas
• 1/2 cup coriander leaves and stalks, roughly chopped
• 1/2 cup mint leaves, roughly chopped

Method:

1. In a pan, heat the ghee and fry half the onions until they begin to brown. Add ginger, garlic and green chilli and whole spices.
2. Cook 2-3 mins and add the lamb, stirring until meat browns. Add ground coriander and chilli powder and cook for 1-2 minutes, add chopped tomatoes. Cook on medium heat until the tomatoes break down, then add a cup of water.
3. Lower heat, stir in the salt and simmer, partially covered, until lamb is tender - about 20 mins. Add peas and cook for a few minutes. Stir in coriander and mint, remove from heat.

Keema Pav

Ingredients:

·         250 gm minced Chicken/ Mutton/ Beef

·         3 Green cardamoms

·         1 Black cardamom

·         2 Cloves

·         1 inch Cinnamon stick

·         ½ tsp Shahijeere

·         1 Bay leaf

·         2 medium chopped onion

·         1 medium chopped tomatoes

·         1 tsp Garlic paste

·         1 tsp Ginger paste

·         1 tsp Garam Masala powder

·         1 tsp Cumin powder

·         1 tsp Coriander powder

·         1 tsp Red chilli powder

·         1/2 tsp Turmeric powder

·         2 tbsp Oil

·         Chopped coriander for garnishing

·         6 Pav(Bread)

·         2 tbsp Butter

·         Salt to taste

Method:

1.      Heat oil in a pressure cooker. Add shahijeere, black and green cardamom, cloves, bay leaf and cinnamon sticks. Then add chopped onions and saute it till onions becomes transparent.

2.      Add turmeric powder then chopped tomatoes. Saute it till it cooked properly and get mashed.

3.      Now add ginger and garlic paste, Garam masala, cumin powder, coriander powder, red chilli powder and mix it.

4.      Put minced mutton (or chicken) and mix in such a way that all the masala get coated to it.

5.      Add salt. Then add 1 cup of water and cover with lid and cook it for 2-3 whistle. When pressure drops, remove the lid.

6.      For dry keema fry it in pan to evaporate excess water from it.

7.      Garnish it with chopped coriander.

8.      Heat butter on a flat griddle. Slice pav horizontally and fry in butter from both the side till pav becomes crisp. Serve keema with this crisp Pav.