Kaccha Keema Curry

Heat 1 teaspoon of oil in a pan. Saute the sliced onions until they turn translucent. Add the roughly chopped tomatoes and cook until the tomatoes turn soft.

Next add the chopped 12 green chilies, 2 cups mint leaves and 2 cups coriander leaves and cook for about 3 to 5 minutes. Add a teaspoon of salt and mix well. Remove from flame and allow it to cool.

In the same pan, add the grated coconut and saute till it turns golden brown. Remove from stove and let it cool completely.

Grind the roasted coconut and mint-coriander-onion-tomato mixture with a little water to form a smooth paste. Keep aside.

Wash the minced meat well. Add salt to taste with turmeric powder, finely chopped coriander leaves and mint leaves (1/2 cup each), 4 green chilies(finely chopped) and mix it well. Make small balls and keep aside.

Add the remaining oil to a wide pan. Then add cardamom, cinnamon, cloves. Add ground green paste and cook for about 3 to 5 minutes.

Add coriander powder, turmeric powder, salt to taste and mix well. Add water as required. Bring it to boil.

Next add the raw meat balls to the curry. Cover and cook in a low flame until the meat balls are completely cooked {for about 45 minutes}.

Check for seasoning and adjust if needed. Turn off flame and serve this kaccha keema curry with piping hot rice.