Karahai Keema

• 6 tablespoons cooking oil
• 1 tablespoon crushed ginger
• red and green chilies, for initial sauté
• 1 tablespoon red chili powder
• 1 tablespoon crushed red peppers
• 1 tablespoon chaat masala
• 1 tablespoon dry fenugreek
• 1 tablespoon Kashmiri chili powder
• 1 tablespoon chicken powder
• 1 teaspoon black pepper
• ½ teaspoon garam masala
• ¼ teaspoon citric acid
• 2 teaspoons all-purpose flour
• 1 tablespoon water
• 1 tablespoon water
• 1 tablespoon water
• 2 cups tomato puree
• 1 teaspoon salt
• ground mutton
• 3 sliced red and green chilies
• 1 handful cilantro
• 1 tablespoon ginger paste
• cilantro
• julienned ginger
• sliced red and green chilies

Preparation

1. Step 1
   Heat 6 tablespoons cooking oil in a karahi or pan. Add 1 tablespoon crushed ginger and red and green chilies, then sauté for 30 seconds.
2. Step 2
   Add 1 tablespoon red chili powder, 1 tablespoon crushed red peppers, 1 tablespoon chaat masala, 1 tablespoon dry fenugreek, 1 tablespoon Kashmiri chili powder, 1 tablespoon chicken powder, 1 teaspoon black pepper, 1/2 teaspoon garam masala, 1/4 teaspoon citric acid or tartaric acid, and 2 teaspoons all-purpose flour to the pan. Stir in 1 tablespoon water and sauté the spice mixture for 4-5 minutes, adding another 1 tablespoon water partway through if needed, followed by a final 1 tablespoon water.
3. Step 3
   Add 2 cups tomato puree and 1 teaspoon salt to the pan. Stir to combine.
4. Step 4
   Add 2 lbs ground mutton to the pan. Cover and cook for 5 minutes.
5. Step 5
   Add 3 sliced green chilies, 3 sliced red chilies, 1 handful cilantro, and 1 tablespoon ginger paste to the pan. Cover and cook for 7 minutes.
6. Step 6
   Turn off the heat, cover, and let the mixture rest for 2 minutes.
7. Step 7
   Garnish with cilantro, julienned ginger, and sliced chilies before serving.