Ingredients

• 1 Kg mince (Beef or Lamb)
• 3 to 4 medium onions, chopped
• 3 green chillies, chopped
• 3 tbsp. ginger garlic paste
• 3 tbsp. Jeere Meerem masala powder
• 1 cup green peas (or Potatoes, cubed)
• 1 small cup coriander leaves
• 1 to 2 tbsp. vinegar
• ½ tsp. sugar (optional)
• 2 tbsp. ghee
• 1½ tsp. Salt or to taste

Method

1. Heat oil/ghee in a vessel
2. Fry the chopped onions and green chillies till onions turn slightly brown. 
3. Add the ginger garlic paste and fry for few minutes.
4. Drain the mince completely and add to the pan with a tsp of salt.
5. Saute till the mince turns brown and the water completely dries up.  Continue to brown the mince till fat begins to separate.  Do not hasten this step.  The browning of the mince brings out the flavor in the meat.  Should take 10 to 15 minutes.
6. Once nicely browned, add the jeere merem powder, mix, add two cups of hot water and bring to a boil.
7. Lower flame and cook on medium for 30 minutes.
8. Open after 10 to 15 minutes and give it a good stir. 
9. If water dries up, add some more hot water as per the consistency you desire. 
10. Add the peas and cook further 10 minutes. 
11. Add the vinegar and sugar and simmer 5 minutes.
12. Garnish with coriander leaves.
13. Serve with Pao or Parathas or Pooris or steamed rice or pulao.