One-pot Indian Mutton Kheema with Mattar and Aloo or minced mutton with potatoes and garden peas

1. Rinse the kheema and strain it. Use a sieve.

2. In a deep pan, add oil and ghee, as it heats up, add the whole spices, including peppercorn, bay leaf, green cardamom, black cardamom and cassia bark.

3. As the aroma releases, add ginger-garlic paste. Sauté on a low flame to prevent spluttering.

4. As the raw smell dissipates, add the minced onions, brown till slightly golden.

5. Add the green chillies and tomatoes. Cook, while stirring regularly, till the oil separates.

6. Add the red chilli powder, turmeric, salt and sugar. Sauté well.

7. Add the minced mutton, sauté well, till the colour changes. Cover and cook for 10 minutes over a medium-low flame.

8. Uncover, add the water, and bring to a boil. Cover and cook for further 10 minutes over a medium-low flame.

9. Add the potatoes, and mix well. Check seasoning. Adjust if necessary. Add the garam masala powder. Cover and cook for a further 15 minutes. Check if meat is done.

10. Add the garden peas, and mix well. Cover and cook for 10 minutes. The water would have been absorbed and oil or fat released. Check the meat for doneness.

11. Add the cut coriander leaves, ginger slivers and kasuri methi. Mix well. Cover and cook for a minute or two. Serve hot.