Kheema (mince) In Green Masala

500g Lamb or Beef Mince
1/2 tsp salt
1 tbsp vinegar

Ingredients required for Green Masala
1 cup fresh coriander
4-5 green chillies
1″ ginger piece
4-5 garlic cloves
Tamarind (lime size)
1/4 tsp turmeric powder
Water as required

Ingredients for cooking the dish
3 green cardamom
1 inch cinnamon stick
1 bay leaf
2 medium onions (chopped finely)
1 tbsp Jeerem Meerem Powder
1 cup water
1/3 cup green peas
1/2 tsp sugar
Salt to taste
Fresh coriander leaves – half a cup chopped

How to make Jeerem Meerem Powder or Cumin and black pepper( this can be made and stored)
1 tbsp black pepper corns
1/2 tbsp Cumin seeds
1/2″ cinnamon stick
1/4 tsp turmeric powder
2 dried red chillies (optional)
4-5 cloves
(Grind into fine powder & use 1 tbsp)

Method
Marinate the raw mince ( after washing it) with vinegar and salt and set aside for ten minutes. Grind all the ingredients listed above for the green masala and set aside. A quick grind is all you need, don’t overdo it.

In a dish, heat about four tablespoons of oil (or as desired) and add the cardamom, cinnamon, bay leaf. When it crackles and the oil is released from the condiments add the finely chopped onions. Fry this till it is translucent and then add the green masala and stir fry this for about half a minute. Now add the mince and stir well. Cook this for about five minutes on a high flame. Add the Jeerem Meerem (cumin and black pepper) powder and stir this well. Add about a cup of water and cook this for about ten to fifteen minutes on a low flame. If need be add a bit of water. Add the peas, salt to taste, sugar and cook for another five minutes. You want your dish preferably with a little gravy to keep it moist but you could also add water if you want a little more gravy. Mix in the cilantro and serve with bread. You could add a slit  green chilli too if you like extra spice. 

If you have left overs for breakfast, serve this with a fried egg.