Nanchaap Kheema

Serves 4 - 6 people

Ingredients

Kheema (ground beef): ½ kg (`1 lb)

Raisins (kishmish): 20-25 grains

Cashews (kaju): 10-15 grains

Poppy seeds (khushkhush): 1 tsp

Ginger garlic (adrak-lasan) paste: 1 tbsp (preferably fresh)

Onion  1 small (ground to a paste or chopped fine)

Green chillies  5-15 depending on spice preference

Red chili powder:  1 tbsp full

Tomatoes:  2-3 small

Garam masala powder: ¼ tsp

Garam masala whole

Ghee/Oil: 2 maap

Method

Grind kaju and raisins into a paste and keep aside.  Grind adrak-lasan and khushkhush to a fine paste and mix with the separately ground kaju /kishmish paste. Heat the oil and add garam masala (whole) and onion.  When lightly fried, add kaju masala and fry well., till it starts to smell.  Add washed and drained kheema and continue to fry.  When oil separates, add red chilli powder to tari, lime juice and salt.  Add one cup water and keep for dum.  After a while, cut tomatoes in half and slit the green chilies.  Place it on kheems and add garam masala powder.  Cook till ready.  Serve with chips and bread.

Alternate method:

Grind onion, green chillies, raisins, ginger garlic paste, and kajus to a fine paste. In a heavy bottomed pan (kadhai), add ghee/oil mix and whole garam masala. When the masala pices splutter, lower flame and add the red chili powder and garam masala. Before it burns, add onion kaju mix and fry well. Add a little water, cover, lower flame and cook for 18 -20 minutes on dum. During this time, make fries. Open stove and check that water is almost dry. Otherwise dry water on open flame. Just before water dries up, add chopped tomatoes and again put on dum i.e. cover and cook on low, Garnish with kothmir. Serve with hot white rice, fresh bread.