Lagan Qeema

•Mutton mince (keema) 500 grams
•Black cardamoms 4
•Green cardamoms 6-8
•Cloves 5-6
•Cinnamon 2
•Dried coconut ( khopra),finely chopped 2 tablespoons

•Poppy seeds (khuskhus) 2 tablespoons
•Yogurt 1/2 cup
•Browned Onions 1 cup
•Ghee 1 tablespoon + 1 teaspoon
. zeera 1 teaspoon
•Ginger-garlic paste 2 tablespoons
•Red chilli powder 1 teaspoon
•Coriander powder 1 teaspoon
•Cumin powder 1/2 teaspoon
•Salt to taste
•Fresh mint leaves 15-20 for garnishing
•Lemon juice 1/2
•Saffron (zaafran) a few strands
•Egg,whisked
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METHOD:

Dry roast black cardamoms, green cardamoms, cloves, cinnamon, dried coconut, , poppy seeds for half minute. Transfer into a mixer jar, cool slightly and grind into a fine paste with a little water.

Mix together mutton mince, yogurt and browned onions.

Heat 1 tbsp ghee in a non stick pan, add caraway seeds, mince mixture, ginger-garlic paste and saute for 2-3 minutes. Add red chilli powder, coriander powder, cumin powder and salt and mix well.

Add the ground masala and sauté for 4-5 minutes. Add mint leaves, lemon juice and saffron and sauté. Reduce heat and spread the whisked egg over the mince.

Keep 2-3 onion skins in the center and place 1-2 pieces of burning coal over them. Put 1 tsp ghee, cover and cook for 2-3 minutes.

Remove the onion skin and the coal. Transfer into a serving bowl.