Achari Qeema

Ingredients:

1. Qeema or mince 1 kg. Turmeric powder 1/2 tea sp Asafoetida A pinch Ginger(shredded) 15 gms. Garlic(chopped) 10 flakes Ghee ½ cup Salt to taste
3. Mustard oil 4 tsp.
4. Onions(sliced) 3/4 cup
5. Red chilies whole 8 nos.
6. Mustard seeds 1 tsp.
7. Cloves 5 nos.
9. Red chili powder 1 tsp.
10. Cumin seed 1 tsp
11. Kalongi 1 tsp.
14. Lemon juice 2 tbsp.
15. Yogurt 1 cup

Wash the mince well and set it a side so the water drains.
Put in a pan, add tumeric, salt and 2 cups of water, bring to boil, cover and simmer until tender, the water gets absorbed it becomes dry.
Heat mustard oil to smoking, reduce heat to medium and add ghee.
Then add sliced onions and saute until brown. Remove onions for garnishing.
In the same fat fry red chilis till black, remove and discard the chilis.
Then add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crackle.
Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger
and garlic, fry till the lamb becomes brownish.
THen add the lemon juice and simmer for a minute.
Remove the vessel from the fire, add yoghurt, stir and return to heat and fry
until the fat leaves the masala.
Adjust the seasoning.
Serve garnished with fried onions.