Keema Cholay by Zubaida Tariq

Ingredients:

• Mince 1/2 kg
• Tomato (cubes) 2
• Lemon 4
• Chopped green chilies 6
• Soda bi carbonate 1 pinch
• Chopped mint leaves 1 bunch
• Chopped green coriander 1 bunch
• Chickpeas 1 cup
• Oil 1 cup
• Red lentil 1/2 cup
• Tamarind paste 1/2 cup
• Turmeric 1 tsp
• Crushed black pepper 1 tsp
• Ginger garlic paste 1 tbsp
• Red chili powder
• Roasted cumin powder 1 tbsp
• Crushed ginger 2 tbsp
• Salt to taste
  

Method:

1. Boil soaked chickpeas with red lentil in fresh water.
2. When chickpeas is nicely tendered, add soda.
3. Put mince, ginger garlic paste, turmeric, salt, tomato and chili powder in pot and cook it.
4. When water of mince dries, mix oil and 2 lemon juice, roast it nicely, put chickpeas and cook on low flame.
5. When 1 boil comes, add tamarind paste, cumin powder and black pepper.
6. Then put mint leaves, crushed ginger, green chilies, green coriander and 2 lemon juice after 5 minutes and simmer it for 2 minutes.
7. In end, serve keema cholay with hot hot naan.