BABARI QEEMA

Mince and peas curry cooked with rich flavours

Chop roughly and grind together onion, tomatoes, ginger and peeled garlic cloves. Add water to make a paste as much you need to run the grinder. Avoid adding too much water as it will make the cooking process unnecessary longer.
Finely chop green chillies (if using)

In a pot, heat oil and fry the grind paste until oil separates and the water dries
Add mince (whichever you are using) and cook for few minutes.
I am using chicken mince here in the recipe.
Now add all the spices and cook on medium high heat for about 5 minutes . Keep stirring.
If using fresh green peas, add them now. If using frozen cooked peas add them later in the process.
Cook with the peas for few minutes. Add approximately 1 ½ cup water, cover the pot with a lid and simmer cook on medium low heat with steam for about 20 mins.
Cooking time at this stage will depend upon the type of mince you are using.
For chicken mince – 25 mins approximately
For mutton – 40 mins approximately
For soya mince – soak in water for half an hour and then cook for about 25 mins.
If you are adding frozen cooked peas add them just 10 mins before, towards the end of the cooking time.
When the mince is cooked, adjust the consistency of the final dish. It should not be dry or too runny. Finish off with a silky-smooth semi dry consistency.