Ingredients :
Marination -
500g Mutton Kheema
1tsp Salt
1/2tsp Turmeric Powder
2tbsp Ginger Garlic Paste

Spice Mix -
1tbsp Coriander Seeds
1tsp Cumin Seeds
1tsp Black Pepper Corns
4 Green Cardamoms
Small Pc Of Nutmeg

Ground Paste -
1/2 Cup Coriander Leaves
6 Green Chillies
5 - 7 Spinach Leaves
1tbsp Yogurt
2tbsp Water

1/2 Cup Oil
2 Bay Leaves
4 Onions (Medium)
1/2 Cup Green Peas
1tsp Garam Masala
1/2 Cup Dill Leaves (finely chopped)
1/2 Cup Water
Salt as per taste

Tadka -
2tbsp heaped Ghee
1/4tsp Turmeric Powder
1tbsp Kasuri Methi
2 - 3 Slitted Chillies

Method :
1. Take mutton kheema (80% mutton kheema and 20% fat). Add salt, turmeric powder and ginger garlic paste. Mix Well and Marinate for 30 mins.
2. In a pan, add coriander seeds, cumin seeds, black pepper corns, green cardamoms and small pc of nutmeg. Roast for 2 mins. Grind to finr powder.
3. Grind coriander leaves, chillies, spinach leaves, yogurt to a fine paste using a little water.
4. Heat oil in a vessel. Add bay leaves and finely chopped onions. Cook till onions turn light golden brown.
5. Add marinated kheema and mix well. Cook on high flame for 5 mins.
6. Add ground spice mix, green paste, and little green food color. Mix well. Cover & cook for 5 - 7 mins.
7. Add green peas and mix well. Cover and cook for 5 mins.
8. Add garam masala, and finely chopped dill leaves & Mix Well.
9. Add water and salt as per taste. Mix well. Cover and cook for 5 mins.
10. For tadka, heat butter in a pan, add slitted chillies, turmeric powder and kasuri methi. Pour it over the kheema and mix.
11. Serve with pav, lemon and chopped onion. Enjoy.