Ingredients for Kheema

• 500 gms Kheema

• 2 tbsp Ginger Garlic Paste

• Salt to taste

• ¼ tsp Turmeric Powder

• 2 tsp Coriander seeds

• 1 tsp Cumin

• 4 Cardamoms

• ½ tsp Black Pepper Corns

• Small piece of nutmeg

• 1 cup coriander leaves

• 6 Green chillies

• ½ cup oil

• 2 pieces of bay leaves

• 4 finely chopped onions

• ½ cup dill leaves finely chopped (Suva ki Bhaji)

• ½ cup Green Peas

• 1 tbsp dried fenugreek leaves

• 1 tsp garam masala powder

Steps for Kheema

• In a bowl, take minced meat, add ginger garlic paste and salt to taste and turmeric powder. • Mix everything well, close with lid and set aside for marinating for 30 minutes to 1 hour. • Dry spices – In a bowl, take coriander seeds, cumin, cardamoms, black pepper corns and small piece of nutmeg. Grind these dry spices into a fine powder and keep it ready. • Take generous amount of coriander leaves and chillies. Add water and grind a fine paste. • In a pan, heat oil, add bay leaves and finely chopped onions (big-sized). • Tip – Always start this recipe by marinating minced mutton (kheema) in start, so that you can use remaining time in cutting onions, grinding spices and rest preparations. • Fry the onions until light golden, do not fry them too much. • Add the marinated mince to the pan. Mix well on low flame. • On high flame, keep stirring and fry the minced mutton for 4 to 5 minutes. • Add the dry spices powder and coriander and chilli paste to the pan. Mix well. • Cover with lid and cook on low flame for 5 to 6 minutes. • Clean ½ cup dill leaves and chop them finely. • Coming back to the minced mutton, it is cooked well and the oil has separated too. • Add green peas and mix. Cook for 5 to 7 minutes until the peas soften. • Note – If the minced mutton is too dry for you, you can add some water. • Add final ingredients to the recipe, add fenugreek leaves, garam masala powder and chopped dill leaves (suva ki bhaji). • Add about half cup of water, mix everything and cover with lid. Cook on low flame for 2 to 4 minutes. • Squeeze some lemon and serve hot with pav (buns).