KASHMIR KEEMA MASALA

INGREDIENTS 

1. 
   Mutton keema          500 gms
   
2. Oil                           1 cup
3. Hing                         1/4 tsp
4. Fennel seeds            4 tsp
5. Dry ginger powder   1 tsp
6. Lavang                      5 nos
7. Jeera                          1 tsp
8. Bay leaf                     2 or 3 pieces
9. Cardamom                4 nos
10. Egg                            1
11. Salt                            2 tsp
12. Chilly powder           2 tsp
13. Garam masala           1 tsp
14. Pepper powder          1 tsp
15. Water                         1/2 cup

METHOD

• Pressure cook keema, fennel seeds, water and salt for 3 whistles.
• Heat oil in a pan season jeera, hing.
• Add dry ginger powder, bay leaf, lavang, and cardamom.
• Fry on low flame for a minute and add cooked keema.
• Mix well and close a lid, cook for 5 minutes on low heat.
• Beat egg and pour over keema, check salt and add chilly powder, pepper powder.
• Mix fastly and thoroughly, so that the egg mixes well.
• Fry for 2 minutes ad takje out the pan from the stove.
• Serve hot with rice and chapati.