Mutton Keema

INGREDIENTS

• 300 grams Mutton Kheema
• 1 tablespoon Oil
• 1 Bay leaf (tej patta)
• 2 Cloves (Laung)
• 1 inch Cinnamon Stick (Dalchini)
• 2 Cardamom (Elaichi) Pods/Seeds
• 1 Star anise
• 2 Dagad phool (/pathar phool/black stone flower)
• 1 tablespoon Ginger , finely chopped
• 1 tablespoon Garlic , finely chopped
• 1 Green Chilli , finely chopped
• 2 Onions , finely chopped
• 2 Tomatoes , finely chopped
• 1 teaspoon Red Chilli powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon Turmeric powder (Haldi)
• 2 teaspoons Coriander Powder (Dhania)
• 1 teaspoon Black pepper powder
• 1/4 cup Coriander (Dhania) Leaves
• 1/4 Mint Leaves (Pudina)
• Salt , to taste

METHOD

• To begin making the Recipe Mutton Keema ,  in a pressure cooker, heat oil on medium flame.
• Once the oil is hot, add in all the whole spices -  bay leaf, cloves, cinnamon, cardamoms, star anise, stone flower petals and allow it to sizzle.
• To this add the ginger, garlic and green chilli. Next add in the onions and cook until transparent.
• Once the onions are well cooked, add in the tomatoes and cook until mushy.
• Once the onion-tomato mix has come together, add in the spices - red chilli powder, garam masala powder, turmeric powder, coriander powder,  pepper powder, coriander leaves, mint leaves, mutton keema and salt to taste.
• Mix well and close the pressure cooker.  Pressure cook the mutton keema for 2 whistles and turn off the flame.
• Allow the pressure to release naturally, then open the cooker. Check the salt and seasonings and adjust according to taste.