Mutton Kheema - simply the easiest and delicious

I was never a big fan of cooking mutton. Although I have done it a few times. Last night one of my brothers friend gave us some meat for Bakrid. And, my mother had work, she asked me to cook it and started giving me instructions. God! Does she stop , nops. But I said mother, if I have to do , let me do it my way so I did the mutton kheema. Believe me it was melt in the mouth, there wasn’t a speck left of the dish. I was so happy. So here comes the recipe.

Ingredients:
½ kg fresh, boneless mutton, cut into cubes and washed .
2 bunch curry leaves.
½ cup of chopped coriander leaves.
1 tsp of chilli powder.
¼ tsp of garam masala.
1 of ginger garlic paste.
5 pods of garlic.
½ inch of ginger.
4 medium onions finely chopped.
3 tsps of cooking oil.
1 tsp of salt.
½ tsp of turmeric.
1 cardamon, 2 cloves and small cinnamon-crushed slightly.
¼ tsp of saunf.
1 tomato chopped.
1 small green chilli.

Preparation:
1. Add the turmeric to the washed mutton pieces and place it in a strainer and allow the water to drain.
2. Meanwhile, do all the chopping and gathering of ingredients.
3. Take the mutton and mince it using a mixie, while minching add the green chilli and half of curry leaves and ginger and garlic, but not the paste. Do over mince, just do it thrice for 4 seconds each. Mixing every four seconds without water. I just learned why mother doesn’t buy the minced meat from the butcher, its simply wont do.
4. Now, in a kadai or sauce pan, heat the three tsp of oil. Then add the onions and curry leaves and sauté till onions turn a translucent and a little brown, now add the ginger garlic paste. When fried, add the chilli powder, crushed spices, saunf and the tomatoes and a little water and sauté till oil separates.
5. Then, add the minced mixture and spread slightly on the pan, keep in low flame for 30 seconds, then mix so that the lower part comes on top. The cooked lower part will look white while uncooked portion will be pink. When both sides are done like that pour water of about two and a half cups add the salt and let it boil.
6. After the gravy come to a boil add the garam masala and cook covered (stirring at intervals) till all but very little water is remaining in the pan. Turn off the stove, add the chopped coriander, stir and serve hot.
It’s the best when eaten with soft chappatis.