Mutton Keema

Minced meat - 150 grams Onion (medium size) - 1 Tomato (small) - 1 Ginger garlic paste - 1 tsp Turmeric powder - ¼ tsp Chilli powder - 1 tsp Coriander powder - 2 tsp Oil - 3 tsp Salt to taste.
* Heat oil in a kadai or pan. Transfer finely chopped onions. * Stir-fry, add ginger and garlic paste. * Wait for onion to turn brown and then add finely chopped tomato pieces. * Let the tomato turn soft. Add turmeric powder, chili powder and coriander powder. Mix well. * Wait for few minutes. Transfer minced meat. * Add ½ a glass of water and close the vessel with a tight lid. * Cook on a low flame. Occasionally open lid and stir the contents slowly. * In less than 15 minutes, the minced meat should be cooked. * If gravy is required, stop cooking. Sprinkle coriander leaves before serving. * If dry minced meat is required, allow it cook till the water is completely absorbed. Sprinkle coriander before serving. * Minced meat gravy or dry can be served with rice or roti.

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