1/2 Kg Mutton Keema
Garlic 6 pods
Sambar powder 1 tbsp
Salt
Onion 1
Peas a handful
Cinnamon 1 small stick
Clove 1
Ginger and garlic paste 2 tsp's
Curry leaves
Oil 3 tbsp
Pepper powder
Wash and marinate the keema with garlic pods ,ginger and garlic paste, 2 pinches of pepper powder and sambar powder for an hour( the more time the better)
Pressure cook the keema with a cup of water
In a kadai add a cinnamon stick, a clove,curry leaves and then add the onions and fry till golden brown
Add a teaspoon of ginger and garlic paste, when the paste sort of catches add the peas saute for a minute and add the keema with the stock and another pinch of pepper powder. Stir and cook in low flame for 15 minutes.
