On Eid: LazyChef Keema

The LazyChef may be nearly vegetarian but has picked up a few hands free tricks along the way.

you will need:
Keema (chicken, mutton, lamb)

Whole Spices: Laung (cloves), Badi Elaichi (Cardamom), Jeera, Dalchini.

A coffee or spice grinder – manual or electric.

Of course: Ghee/oil, flame, pan etc.

How to:

Grind the spices fresh. (This is the secret sauce)

(If feeling cookie – roast the jeera first, maybe the laung too)

Heat oil/ghee. Little bit more than your doctor recommended.

Add spices. Heat till it smells cooked but not burnt. The clue is in the jeera swelling up.

(also, if you want to, can add chopped onions, grated ginger, mashed garlic) – Now. But roasting them adds another 2-7 minutes to cooking time.

Plonk the keema into the roasted spices and mix in.

Add salt (and maybe chopped green chillies or peas for colour).

Mix and cook on medium heat for about 5 mins or till it starts looking like scrambled egg.