Kheema/Ground Lamb Curry

Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 4-5 Servings

Ingredients

1/2 Kg Kheema(minced mutton)
1 Medium Sized Onion, finely chopped
1 Tblspn Red Chilli Powder
2-3 Green Chillies, slit on one side
3/4 Tspn Turmeric Powder
Salt to Taste
1/2 Tblspn Gingergarlic Paste
1 Tspn Coriander(Dhania) Powder
1/2 Tspn Garam Masala Powder
1/4 Tspn Caraway Seeds(Shahjeera)
2 Tblspn Mint Leaves(Pudina), chopped
2 Tblspn Cilantro(Kothmir) Leaves, chopped
1 Cup Water
2 Tblspn Oil

Directions

1. Wash minced meat under running water & keep aside to drain.
2. Heat oil in a pressure cooker on a medium flame, add caraway seeds, green chillies, onion & saute until golden brown. Add gingergarlic paste & saute for a minute.
3. Add red chilli powder, turmeric powder, salt, coriander powder, garam masala powder, mint leaves, cilantro leaves & saute for another minute.
4. Now add the washed meat & combine well. Cook for 5-10 minutes or till oil separates.
5. Add water & close the cooker lid. Pressure Cook for 5-6 whistles or until minced meat turns soft; turn off the flame & let the pressure release naturally.
6. Open the lid & serve hot with rice or roti or tandoori roti.