Ingredients

1.Cumin seeds - 1 1/2 seeds
2.Ginger garlic paste - 1 heaped tbsp
3.Dried red chilli - 2, each split into two
4.Curry Leaves/Karyapaak - 10 fresh leaves
5.Minced Veal or Lamb or Sheep meat/Qaeema - 800 gms
6.Red Chilli powder - 2 heaped tsp
7.Salt - to taste
8.Turmeric - 1/2 tsp
9.Coriander powder - 1 tsp
10.Juice of 1 Lime/Lemon
11.MDH Chat Masala powder - 1/2 tsp (optional)
12.Fresh Cilantro and Mint leaves - 1 tbsp, finely chopped
13.Canola oil

Method:

Wash Qaeema and drain in a fine wire mesh strainer. In a non-staick heavy bottmed Kadai/Wok, pour 2 tbsp oil and as soon as it warms up, add cumin seeds and ginger garlic paste and stir fry till it is lightly golden brown. Add the dried red chiili, karyapaak and quickly in a minute add the Qaeema. Using a wooden spoon mix it all well and keep stirring it breaking the lumps of the Qaeema for 3-5 minutes. Let it cook uncovered at medium high heat until most of the moisture has been evaporated and the qaeema is nicely cooked. Pour in about 3 tbsp oil and all the other ingredients and stir fry the qaeema for 25-30 minutes more, stirring continously. Keep sprinkling a few drops of water if it tends to stick on the bottom of the Kadai. Fry the Qaeema well and serve warm.