Step 1

In a bowl mix mutton mince, yoghurt, ground chironji, ground roasted gram, half of ginger and garlic pastes, mint leaves, coriander leaves, chopped tomato, all the spices, and salt. Allow the spices and mutton mince to marinate for about an hour. (minimum 30 minutes)

Step 2

In a heavy bottomed pan, add ghee, add onions and fry them till they turn golden brown. Add the remaining ginger garlic paste and chopped green chillies. sprinkle some water and fry till ghee floats on top. This will take about 8-10 mins.

Step 3

Add the marinated mutton mince and mix well. Add 1/2 cup water and seal the lid of the pan. Allow it to cook under dum for about 35 minutes.

Step 4

After 35 miniutes, open the pan and check the doneness of the mince. If it is underdone, cook for a few more minutes till it is no longer chewy.

Step 5

Garnish the keema with mint leaves, chopped onions and a wedge of lemon.