Keema Rajma

Ingredients : 

• Rajma (Kidney Beans) - 200gms
• Minced meat           - 500gms
• Salt                        - to taste
• Chilli powder          - 2tsp
• Turmeric powder    - ¹/₂tsp
• Ginger-garlic paste - 2tsp
• Vinegar                  - 1tsp
• Groundnut oil          - ¹/₃cup
• Ground onions        - 2nos (large size)
• Finely chopped tomatoes - 250gms
• Ground coriander - ¹/₄cup
• Butter                   - 1tbs 

• Cardamom - 4nos
• Cloves     - 4nos
• Cinnamon  - 1"piece
• Coriander seeds - 1tbs
• Poppy seeds - 1tbs

For Garnish : 

• Slit green chillies - 5-6nos
• 1 lime cut into thin circles

Method of Preparation : 

Soak rajma overnight. Roast the ingredients for the masala and grind it to a fine powder. Keep aside.

Marinate mince meat with salt, 1tsp chilli powder, ¹/₄tsp turmeric, ginger-garlic paste and vinegar for 1 hour. Pressure cook both the rajma and mince meat together with 2-3cups of water for 15 minutes.

Heat oil in a pan and saute onion paste till golden colour over a medium flame. Add the remaining chilli powder, turmeric powder and tomatoes and sauté till tomatoes are amalgamated. Add cooked mince, coriander paste, ground masala and bring to a boil. Cook till quite thick. Add butter and remove from fire.

Garnish with slit green chillies and lemon slices.