Keema in Peshwari style

Dry roast coriander seeds & cumin seed

Add ginger,garlic,fried onion ,dried chilis, anaar-dana and grind to coarse paste

Mix this paste,salt and curd to minced mutton

Leave it for minimum 30 minute (or 2 hour max)

After a good marination,mix chopped tomato to it

Leave it aside for 15-30 min only

Heat oil in a heavy bottom pan at medium heat

Add slowly marinated mutton to it

Now stir it contentiously for 2-3 min

Keep in mind that to cook perfect keema you need to maintain a medium temperature(170 F)

Slow cooking of your mince makes it perfect , if you make your temperature high enough than it will be chewy and loose its moisture

Cook the keema uncovered for about 8-10 min till it almost done

Now break an egg in a bowl and mix well with a spoon

Add cornflour to it and mix

Add this mixture to keema stirring it slowly with your spatula

Mix well and let it cook for another 5 min

Adjust salt