Keema Methi (Minced Meat with Fenugreek Leaves)

• 500 gm: Minced mutton/lamb/beef (weighed after de-boning)
• 250 gm: Methi leaves-cleaned, washed and chopped
• 1 cup: Grated onions
• 2 cup: Chopped tomatoes
• 1 tsp: Ginger paste
• 1 tsp: Garlic paste
• 2 tsp: Cumin seeds
• 1 tsp: Garam masala
• 1 tbsp: Powdered coriander seeds
• 1/2 tsp: Turmeric
• 1/2 tsp: Powdered black pepper
• 1/2 tsp: Powdered red pepper
• 2-3: Bay leaves
• 1/2 cup/ (120 gm): Oil
• 1 tbsp: Salt

1. Heat oil and add the cumin seeds.
2. When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
3. Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper.
4. Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat.
5. Continue to stir fry, till the keema is almost cooked through.
6. Add the fenugreek leaves and cook till fat separates once again. Serve hot.