Mutton Kheema Curry (Minced Meat Curry)

Ingredients

500 gms mutton keema

2 large onions minced

1 small onion chopped finely

1 1/2 tbsp ginger garlic paste

1 tsp turmeric powder

2 tbsp coriander powder

1 tsp cumin powder

1/2 tsp fennel seeds powder

1/2 tsp garam masala powder

2 tsp red chilli powder (adjust to taste)

2 bay leaves

3-4 springs curry leaves, finely chopped

3 tbsp oil

Salt to taste

Method

• In a Pressure cooker, add minced meat, 1/2 tbsp ginger garlic paste, 1/2 tsp turmeric powder, bay leaves, 1/2 tsp red chilli powder, little salt, 1/2 cup water. Cover with lid and cook for 4-5 whistles or until the meat is cooked.
• Drain the meat and reserve the liquid.
• Heat oil in a heavy bottomed pan, add chopped onion, chopped curry leaves and saute till onions turn golden brown.
• Add drained minced meat and saute for 3-4 min or until all moisture evaporates.
• Now add onion paste add saute for 3 min, then add ginger garlic paste and saute until the raw flavor is gone.
• Add the remaining powders (turmeric, red chilli, coriander, cumin, fennel seed, garam masala) and salt. Saute a little (don't burn the masala)
• Now add the reserved meat liquid. Combine well and cook on high heat for 2 min. Cook covered on low flame for 10 min. 
• Serve right away with steam rice or roti.