Keema Hari Mirch ka Do Peeaza

This recipe is from the book `The Maharajas' by Digvijay Singh!
This dish is a little hot as green chillies are used but you can always adjust it to your liking!
I have also used less chillies then the recipe required!
The dish is simple and easy to cook and very less ingredients are required.The dish turned out very well as most of the dishes in this book!

Ingredients:
Keema or minced meat-500 gms,
Curd-115 gms or 1/2 cup,
Salt- to taste,
Turmeric-1 tsp,
Cumin seeds whole-2 tsp,
Ghee-1 tbsp,
Oil-1 tsp,
Onions -2 ( medium)-thinly sliced,
Green chillies-50 gms-10 to 12-slit and deseeded-cut into 1/2 inch pieces(original recipe is 250 gms)
Onion -2 (medium)-cut into quarters-one inch pieces,
Garlic-15 whole,
Lemon juice-30 ml to 50 ml-2 to 3 tbsp according to the hotness of the chillies,
Fresh coriander leaves-2 tbsp.

Note:If you do not like chillies,replace it with one capsicum!They are mild in taste and will go very well with minced meat.Only the flavour will be different!

Method:
Slit and remove the seeds from the green chillies and cut into 1/2 inch pieces.
Beat the curd in the bowl and mix whole cumin,turmeric pwd and 3/4 tsp of salt.

Mix and pour it in the minced meat.

Mix thoroughly and keep aside.

Heat your cooking pan and add 1 tbsp of ghee and 1 tsp of oil.

As oil heats up add the sliced onions and fry till they are brown.

Add the keema mixture and stir fry in high heat till all the water evaporates and the keema is dry.

Add 2 cups of warm water and let it come to boil.

Lower the heat and put a lid on.

Let it cook for 15 minutes.(minced meat is half cooked)

Uncover the lid and add green chillies,whole garlic and onion pieces.(left out 1/4/of the chillies,since they were very hot)

Stir and put the lid on and let it cook in simmer for another 15 minutes for the minced meat to be fully cooked.

Remove the lid and adjust salt.
Raise the heat to dry the water.

It will take only few minutes.
Once the water is dry,close gas.

Pour lemon juice and sprinkle green coriander leaves.

Enjoy this delicious dish with peas carrot pulao or plain roti.