Keema, Ground Meat Cooking

Mix well. Add half of coriander and mint leaves.

In a deep pan, heat the oil and add the cumin seeds.

The Dish Is Ready To Eat. Serve with Naan or Kulcha

Cover the pan and leave for 10-15 minutes.

Remove cover and continue to cook until oil starts to separate from the mixture again.

Heat the oil and add the cumin seeds.

After Half An Hour Take A Small Bowl With Some Ghee Then But The Burned Coal In That Bowl.

Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish an

Add oil and fry till the minced meat gets completely cooked and gets crisp.