Ingredients

• 3 tbsp - oil
• 1 - large onion, sliced
• 4 - cloves
• 4 - cardamom pods, opened
• 6 - black peppercorns
• 1-inch cinnamon stick
• 2 tsp - crushed garlic
• 2 tsp - grated ginger
• 1 tbsp - tomato puree
• 150 gms - peeled, chopped tomatoes
• 1/2 tsp - turmeric powder
• 1/2 tsp - chilli powder
• 2 tsp - coriander powder
• 3 - medium sized potatoes, peeled and quartered
• 450 gms - minced meat
• 125-250 ml - water
• Salt to taste
• Handful of fresh coriander leaves, chopped, for garnish

How to Make Kheema sak

• Heat the oil, add the onion and whole spices.
• When the onion has turned brown, add the garlic and ginger, and fry for 3 minutes.
• Then add the tomato puree and let it stay immersed in the oil for at least 2 minutes before stirring.
• Now add the rest of the ingredients (except the coriander leaves).
• Cover and allow it to simmer for 30 minutes until the potatoes and the minced meat have been cooked.
• Garnish with chopped coriander leaves before serving.
• Serve as a main course with chappatis and rice.