Mix 750 grams of minced mutton along with 2 pieces of onions and 3 pieces of tomatoes, both medium size and roughly sliced, 1 piece cinnamon (1 inch stick), 2 pieces of bay leaves and 1 tsp of salt and pressure cook up to 2 whistles.

Dry roast 1 tsp of coriander seeds, 1 tsp of fennel seeds, 1 tsp of cumin seeds, ½ tsp of black peppercorns, 3 pieces whole dry red chilies, 3 pieces green cardamom (whole pods) and only the seeds of one black cardamom for 2 minutes, transfer them to a plate to cool down and then make a coarse powder.

Remove the bay leaves and cinnamon stick from the cooked keema.

Fry 4 pieces of cloves and 4 pieces of finely chopped green chilies in 2 tbsp of cooking oil on a medium flame. Add the pressure-cooked mutton keema along with its juice. Stir and cook on a high flame until the moisture reduces.

Mix the ground masala and ¼ tsp of turmeric powder and cook for 2 minutes.

Switch off the flame and add ½ cup of whisked curd. Mix and cook on a low to medium flame until dry before mixing a fistful of finely chopped coriander leaves.

Check the doneness after a minute of cooking and transfer onto a serving plate.

Your tasty and spicy homemade mutton keema fry is ready.