Ingredients
The following ingredients have 4 Servings
- 300 grams mutton keema ((I used lamb keema))
- 2 tbsps oil
- 1 small bay leaf (or tej patta)
- 2 to 3 green cardamoms (or elaichi)
- 1 small cinnamon (piece or dalchini)
- 2 to 3 cloves (or laung)
- 1 cup onions (finely chopped (2 medium sized))
- 1 green chili (chopped (deseeded))
- 1 tbsp ginger garlic paste
- ¼ cup tomato puree ( or tomato chopped finely (1 medium) (optional))
- ¼ cup water
- Salt ( as needed)
- 1/8 tsp turmeric (or haldi)
- ¾ to 1 tsp red chili powder ((use as needed, less spicy variety))
- 1 tsp garam masala (or mutton masala or kitchen king masala (can use upto 1 ½ tsp))
- 2 tbsp mint leaves (or pudina (optional) finely chopped)
- 2 tbsp coriander leaves (daniya patta (finely chopped))
