Lagan Ka Kheema

Ingredients:

• Mutton kheema/ mince  - 500gms
• Shahi zeera - 1 tsp
• Deep fried onions - 1 cup
• Yogurt - 1 cup
• Ginger garlic paste - 2 tbsp
• Red chili powder - 2 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp
• Garam masala powder - half tsp
• Chopped coriander - 3 tbsp
• Chopped mint leaves - 3 tbsp
• Grated dry coconut - 5 tbsp
• Poppy seeds - 2 tbsp
• Charoli / Chironji - peeled - 2 tbsp
• Juice of one medium size lemon
• Ghee - 3 tbsp
• Coal - 1 small piece
• Oil - 1 tbsp
• Salt

Method:

1. Grind fried onions and yogurt to a fine paste.
2. Dry roast poppy seeds, chironji and dried coconut on medium heat until lightly browned and grind it to a fine paste adding little water.
3. Heat ghee in a vessel, add kheema, salt and saute for 5 minutes. Add ginger garlic paste, fried onion paste, cumin powder, coriander powder, red chili powder, mix well and cook this on medium heat until the water in the kheema dries up.
4. Add the poppy seeds paste, give it a good mix.
5. Now add garam masala powder, lemon juice, chopped coriander and mint leaves, mix well and cook this until the kheema is done, add water as per the consistency of gravy you prefer.
6. While the kheema is almost cooked, keep coal piece on flame and place the red hot coal in a small stell bowl and keep it in the centre of the kheema mixture, drizzle a little oil over it and cover the vessel immediately for about a minute. Take out the coal bowl and stir the kheema , cover and keep it aside for 2 -3 minutes. Serve hot.

Recipe courtesy: Sanjeev kapoor's lagan ka kheema , i made a few changes here and there to the recipe as per my convenience.