2-4teaspoonsKashmiri red chilli powder(adjust to taste)
1/2 - 3/4cupoil
1teaspoonlime juice
1/2cupchopped coriander leaves
1inchpiece gingercut julienne
1green chilli, to garnish (optional)
salt to taste
Instructions
Lightly rinse the minced meat and place on a fine slotted colander to drain.
On a skillet, dry roast the cumin and coriander seeds separately. Remove and let them cool for a few minutes before grinding them to a fine powder. Keep aside.
Heat 1/2 cup oil in a wide, heavy based wok/kadai and fry the onions till they turn translucent. Then add the dry roasted cumin-coriander powder, cinnamon, cloves, black cardamom, pepper corns and green chillies (if using) and fry everything on a low heat for a couple of minutes.
Add the ginger and garlic pastes and fry for half a minute or till the raw smell vanishes. Then add the chopped tomatoes and fry very well on a low heat till the oil begins to separate. This step is very important.
Next, add the minced meat and fry it well. Do not add any salt at this stage as it will make the meat ooze out water, so fry on a low heat for at least 8-10 minutes.
Add the red chilli powder and continue to fry
When the meat is almost done and it looks dryish, add salt to taste and the tomato puree if required. Drizzle a few drops of lime juice and add more only if required. Continue to cook for a minute or two before adding the chopped coriander.
Garnish with ginger julienne and serve hot with pav or chapathi or rice
Notes
If you want to simplify the dish and cannot dry roast the cumin and coriander seeds, you can just use 1-1/2 tablespoons coriander powder and 1/2 tablespoon cumin powder.If you plan to serve this with pao/dinner rolls then you can add approx 1/2 to 3/4th cup of water towards the end for some extra gravy. Give the curry a good boil before turning it off