Ingredients:

• Mutton minced/Kheema – 1 lb
• Onions – 1 big finely chopped
• Green Chillies – 3 whole
• Green Chillies – 1 finely chopped
• Garlic – 5 cloves finely chopped
• Ginger Garlic paste – 1 tsp
• Chilli powder – 1/4 tsp
• Turmeric powder – a pinch
• Coriander leaves – a few
• Salt to taste
• Oil – 5 tbsp

Method:

Blanch the kheema with little turmeric, green chillies and salt in boiling water and set aside. Shred it into small small pieces, that is, they tend to stick together during blanching so need to shred them into smaller pieces (or can blend the blanched kheema in a blender)

In a pan, heat oil, add the onions, saute for a while. Then add the chopped garlic. Fry for a while. Then, add the ginger garlic paste, green chillies, chilli powder, salt and the kheema. Keep in low heat. Fry until the mixture starts to leave oil at the sides. Garnish with coriander leaves.

Miscellaneous:

• Tips: Goes well as a side dish with rice or puris/chappathis. It can also be used as filling for samosas or puffs.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian