Bhopali keema

Ingredients

• 500 g mutton mince
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 3 green chillies, slit
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp garam masala
• 3 tbsp oil or ghee
• 1 tsp cumin
• Salt to taste
• Chopped coriander and mint

Method

1. Heat oil and add cumin. Fry the onions until golden.
2. Add ginger-garlic paste and green chillies and fry for a minute.
3. Add the mince and fry on high heat, breaking up lumps, until it changes colour and the water dries.
4. Add tomatoes, the spice powders and salt and cook until the tomatoes melt and the oil separates.
5. Add ½ cup water, cover and cook on low heat for 15–20 minutes until the mince is soft.
6. Finish with garam masala, coriander and mint. Serve with roti, pav or paratha.