Colourful Minced Mutton (Rangeela Kheema)

This week's winning recipe from the THURSDAY magazine is here! This was submitted by Sana Shafi Wagle.

• Ready In: 1 hr 38 mins
• Serves: 4

Ingredients

• 1⁄2 kg  minced  mutton (Kheema)
• 2 -3  green chilies
• 4  whole black peppercorns
• 1  teaspoon  ginger-garlic paste
• 2  cloves
• 2  green cardamoms
• 1⁄2 cup fresh coriander leaves, chopped
• 1  teaspoon cumin seed
• 1  inch cinnamon stick
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon coriander powder
• 1⁄2 teaspoon red chili powder
• 1⁄2 teaspoon cumin powder
• 2  eggs, beaten
• 1  small tomatoes, peeled and chopped
• 1⁄4 cup green peas
• 1  yellow bell pepper, finely chopped (capsicum)
• 1  red bell pepper, finely chopped
• 1  green bell pepper, finely chopped
• 1  orange bell pepper, finely chopped
• 1  onion, peeled and finely chopped
• 1⁄2 cup water
• 2  tablespoons  oil

Directions

1. Wash and drain the kheema properly.
2. Put 1/2 cup water in a vessel.
3. Add kheema, green chillies, ginger-garlic paste and salt to taste.
4. Cook for sometime, uncovered, until the water has dried.
5. Take a broad vessel.
6. Add oil.
7. Once it's hot, toss in the onion and mix well.
8. Add peppercorns, cloves, cinnamon, cardamoms and cumin seeds.
9. Fry till the onion becomes soft.
10. Add tomato.
11. Cook for 4 minutes.
12. Add the capsicums (bell peppers') and greenpeas.
13. Cook for 4 minutes more.
14. Add the cooked kheema.
15. Mix in turmeric, cumin, corriander and chilli powders.
16. Beat eggs in a bowl until light and frothy.
17. Add the beaten eggs.
18. Mix well with the kheema.
19. Cook for 23-26 minutes.
20. Serve hot with naan or rotis.