Mutton Mince (Keema) and Vermicelli Delight

 INGREDIENTS:

1. Mutton Mince 200 grams 
2. Vermicelli 2 cups (Roasted)
3. Onion 1 large, thinly sliced
4. Tomatoes 2 chopped
5. Capsicum 1 thinly sliced
6. Carrot 1 large, thinly sliced
7. Beans 1/2 cup chopped
8. Green Peas 1/2 cup
9. Ginger-Garlic Paste 1 tbsp
10. Green Chilis 1-2 slit
11. Cumin Seeds 1 tsp
12. Red Chilli Powder 1/2 tsp
13. Turmeric Powder 1/2 tsp
14. Coriander Powder 1 tsp
15. Garam Masala Powder 1 tsp
16. Oil 3 tbsp
17. Salt to taste
18. Water 4 cups

METHOD:

Serving Size: 5-6

Boil the roasted vermicelli in salted water. Mix gently and cook until just done. Drain the vermicelli in a sieve.

Heat oil in a pan and add cumin seeds. When they splutter, add onions and green chilis. Sauté until the onions are translucent. Add the tomatoes, ginger-garlic paste, and the dry spice powders.

Sauté until the raw smell fades away and the oil separates. Add mutton mince and salt. Cover and cook on a low flame until done.

Toss in carrots, capsicum, peas, and beans. Stir-fry for 2–3 minutes. (The veggies should stay slightly crunchy) 

Add boiled vermicelli to the keema mixture. Toss gently on medium flame until everything is well combined and slightly dry.

Cover the pan and let it rest for 5-10 minutes before serving. Garnish with chopped coriander leaves and serve hot, paired with plain yoghurt, salad, and a fried egg on top.