Ingredients
keema (mutton mince), 500 g, ghee for mutton mince, 60 g, onions, thinly sliced, 60 g, salt, 3 g, curd, 60 g, coriander powder, 6 g, ginger, scraped and ground, 6 g, garam masala powder, 5 g, aniseed powder, 10 g, kewda water, 3–5 drops, saffron (diluted in warm water), 1 g, fresh/frozen green peas, 115 g, ghee for peas, 50 g, salt for peas, 3 g, sugar for peas, 10 g, vermicelli (sewain), 40 g, cream, 120 g, salt, 10 g, milk, 500 ml, ghee for vermicelli, 70 g
Method
• In a heavy-bottomed pan, heat the ghee, and fry the sliced onions to a golden brown.
• Add minced meat and salt and stir.
• Cover it with a lid and cook until the meat juices dry up. Add water and cook again.
• When it becomes tender and the water dries up completely, add kewda water and saffron to it. Keep it aside in a separate pan.
• Take another pan and cook the peas in it, along with the ghee.
• Add salt and sugar with a little water so that it dries up by the time the peas are tender.
• Spread the peas over the meat. Then, spread half of the vermicelli evenly over the peas.
• Add cream; then, spread the remaining vermicelli.
• Add salt to the milk and heat it well. Sprinkle milk over the vermicelli.
• Place this pan over a tawa on slow heat, and simmer it for at least 30 minutes.
• Heat the ghee separately and sprinkle it evenly all over the vermicelli.
• Stir it gently to blend the meat and the vermicelli evenly.
• Reduce the heat to a minimum and keep it on for another 20–25 minutes.
• Garnish with tomato slices, fresh green coriander sprigs and fried brown onions, and
serve hot.
