Ingredients

• Mince ½ kg (double machined)

• Yogurt 1 cup

• Poppy seeds 1 tbsp (heaped)

• Coconut 1 tbsp heaped (desiccated)

• Button red chilies 12

• Cloves 3

• Cinnamon sticks 2

• Green cardamom 3

• Raw papaya 1 tbsp heaped (grinded)

• Ginger garlic paste 1 tbsp (heaped)

• Clarified butter/oil ½ cup

• Salt 1 tsp

• Brown onion 3 tsp (grinded)

• Allspice 1 tsp

• Fresh coriander for garnish

• Green chilies for garnish

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Cooking Directions

• Roast and grind together poppy seeds, desiccated coconut, button red chilies, cloves, cinnamon and green cardamom.

• Marinate mince with raw papaya and ginger garlic paste and keep for 2 hours.

• Heat clarified butter add roasted and grinded masala with ¼ cup water, salt and fry for few minutes.

• Add marinated mince, mix well and add yogurt.

• Cover and cook on slow flame till water dries.

• Then add brown onion and allspice and give simmer of coal.

• Garnish with coriander and green chilies and serve.

• Serve hot with Khameeri paratha.