Keema Methi

Heat oil in a deep frying pan. Add ginger garlic paste followed by the onions.

Saute them until translucent on a low to medium high heat. Now add rest of the spices.

Saute until oil starts floating on top. Now add the mutton mince. Cover and simmer for 15 minutes.

After 15 minutes, add chopped fresh fenugreek leaves. Adjust salt and simmer for 10 more minutes.

Do not add any water. It should get cooked in it's own juices.

Garnish with coriander leaves and dish out your fabulous sabzi.