Ingredients

• 500 g - minced meat
• 250 g - thick curd (beaten)
• 2 - onions (ground)
• 1.5 tsp - dhania powder
• 3 - green elaichis (crushed)
• 1/2 tsp - haldi
• green chillies (chopped)
• 1 tsp - jeera powder
• 2 tbsp - oil
• 1 tsp - cumin seeds
• 1 tsp - fennel
• 1/2 tsp - garam masala
• 2 tsp - ginger-garlic paste
• 1 cup - peas

How to Make Nawabi Keema

• Mix curd with the onion, dhania, elaichis, haldi, chillies, jeera powder and oil.
• Marinate the meat in this for an hour at room temperature.
• Heat oil in a dish for 2 mins.
• Add cumin and fennel, cover and cook for 1 min.
• Add ginger-garlic paste and cook for another minute.
• Pour the meat with its marinade. Add salt and peas.
• Microwave on high for 6 mins, then stir.
• Standing time: 4 minutes.
• Garnish with garam masala and coriander leaves.