Shimla Mirch aur Qeema (Minced Meat and Bell Pepper Curry)

Ingredients:

• Minced meat - 1 lb
• Bell pepper (green) - 1
• Onion - 1/2, medium, sliced
• Tomato - 1, medium, diced
• Salt - 1.5 tsp
• Red chili powder - 3/4 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• Oil - 5, 6 tbsp
• Black pepper corns (optional) - 1 tsp
• Green chillies - 5, 6; whole
• Chopped coriander leaves - 1/4 cup

Method:

1. Fry oil. Add onions and fry until golden brown. Add tomatoes. When they have formed a thick sauce-like consistency, add the ginger garlic pastes and mix. Add the spices (salt, chili powder, cumin powder, coriander powder, turmeric powder) and cook for a minute or two. (If it starts sticking to the base of the pot, add 1/4 cup of water and lower the heat).
2. Add the minced meat and pepper corns (if using). Fry for 20 minutes while stirring occasionally. The more you fry, the better the taste. (If it starts sticking to the base of the pot, add 1/4 cup of water and lower the heat).
3. Add the bell peppers and green chillies and mix. Add 1/2 cup of water. Cover and cook on medium-low heat for 15 minutes.
4. Take off the lid. If there's any extra liquid, cook it off. You'll know when it's done when oil separates. If there was no extra liquid, oil would have separated already, so you're set.
5. Garish with chopped coriander leaves.

* You can also cut ginger into thin matchsticks and use it for garnishing if you like. Garam masala is also an option - 1/2 a tsp would do. Add it while adding the coriander leaves.

*Serve with naans or rotis.

*Raita tastes remarkably awesome with minced meat dishes. For this one, add 1/4 chopped onion, 3/4 tsp whole cumin seed, 1/2 tsp each ground black pepper and salt to 1 cup beaten yogurt. If you like, you can add one sliced green chili as well.