How to make Keema Curry

• Heat a pan with oil and add the whole spices - bay leaf, cinnamon, cloves, cardamoms.
• When they begin to sizzle, add green chilies and onions. Saute them well on a medium flame until evenly golden.
• Add ginger garlic paste & saute for a minute or until the raw smell goes away.
• Add keema and break down any lumps. Saute for 3 to 4 mins on a low to medium heat.
• Sprinkle salt & all the ground spices - turmeric, red chili powder and garam masala. Also add mint now.
• Saute for 3 to 4 mins on a low heat.
• Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
• Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
• Pour hot water, stir and cook covered until the keema is completely tender meaning it's cooked.
• Taste test and add more salt and garam masala if you want. Open the lid, evaporate any excess liquid left to suit your taste. We personally love the semi-dry keema so I evaporate the excess liquid by sautéing a little longer.
• Keep mutton keema covered until served. Garnish with coriander leaves.
• Sprinkle some lemon juice before serving with plain rice, saffron rice, paratha and fresh cut onions, cucumbers and carrot.