Keema Green Masala

Ingredient:

-    1/2 kg ground/minced (keema) beef or mutton
-    If using 200 gms soya mince - wash and soak for 20 minutes, then squeeze water out using a strainer
-    3 medium sized onions finely minced
-    3 medium sized tomatoes finely chopped
-    2 teaspoons vinegar or 1 lime juice (optional)
-    1 bay leaf
-    1 big potato diced
-    Half cup chick peas
-    2-3 tablespoons finely chopped coriander & mint (for garnishing)
-    2-3 tablespoons oil or ghee 

To be ground to paste:
-    4 green chillies slit (adjust to taste)
-    1 packed cup of coriander & mint leaves (3:1 ratio)
-    12 flakes of garlic
-    3″ piece of ginger
-    4 cloves
-    2″ piece of cinnamon or cassia bark
-    1/2 teaspoon turmeric powder
-    8-10 peppercorns (adjust to taste)
-    3 dry red chillies de-seeded (use only skins)
-    1 teaspoon cumin/jeera
-    1 marble sized ball of tamarind

Method:

1. Wash the mince once and allow to drain well on a fine slotted colander. Grind all ingredients mentioned under ‘To be ground to paste’.
2. Heat 3tbsp oil or ghee in a heavy bottomed pan (you may use a pressure cooker) and fry the 3 minced onions till light brown. Add the 3 chopped tomatoes and fry till they turn mushy, you can sprinkle some salt to speed up this process. When the oil begins to leave from the sides add the ground masala and fry well for 2-3 minutes.
3. Add 1 big potato diced and mix well.
4. Put in the 1/2kg minced meat, add salt (adjust accordingly if you have already added some to fry the tomatoes) and 2 tsp vinegar (optional). On a slow flame continue to fry until the keema is dryish (but juicy). If you are using a pressure cooker you can cover it after adding the salt & vinegar and pressure cook for 2 whistles or depending on how tender the mince is (or how coarsely it has been ground).
5. When done, garnish with 3 tbsp chopped coriander & mint leaves and serve hot with chapatis, rotis, pulkas, rice or bread.