Nawabi Keema

• 250 gms thick curd, beaten
• 2 onions ground
• 1½ tsp coriander powder (dhania)
• 3 green ilaichis, crushed
• ½ tsp haldi
• - green chilies chopped
• 1 tsp jeera powder
• 500 gms minced meat
• 2 tbspn oil
• 1 tsp each cumin seeds and fennel
• ½ tsp garam masala
• 2 tsp garlic - ginger paste
• 1 cup pees

Mix the curd with next eight ingredients. Marinate for 1 hr at room temperature.

Put oil in dish and heat for 2 minute. Drop in jeera and fennel and cook in covered 1 minute, add ginger and garlic paste and cook for another minute.

Pour meat with its marinate, salt and peas. Micro high 6 minutes covered. Stir. Micro high 6 minutes. Standing time 4 minutes.

Garnish with garam masala and coriander leaves.

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