- 500g, minced meat (chicken, mutton, beef or pork)
- 2 onions, medium-sized, chopped fine
- 2 tomatoes, medium-sized, chopped
- 1 potato, large0sized, cut in cubes
- 1 tbsp. ginger and garlic paste
- 1 tsp, bafat powder
- 1⁄2 inch, ginger, chopped fine
- 7 cloves, garlic, chopped fine
- 3 green chillies, slit in half
- 1⁄2 tsp. turmeric powder
- 1 1⁄2 tsp black pepper powder
- 2 tbsp., lemon juice
- 1⁄2 cup, coriander leaves, chopped fine
- 5-6 mint leaves, chopped fine
- salt as per taste
- soup cube (optional)
- 2 cinnamon sticks, small
- 5 cloves
- 7 black pepper corns
- 1 bay leaf
Marinate the minced meat with ginger garlic paste, turmeric powder and bafat powder. Mix and keep aside for an hour.
In a wok, add oil and add the whole spices when oil is hot. Then add the chopped green chilies, onions, tomatoes and some salt. Cover with a lid and keep on a low flame till the onions and tomatoes turns soft. Now add chopped ginger and garlic and mix well. When you start to get the aroma of the cooked onions, add black pepper, salt or soup cube (either one, as soup cubes already contain salt).
Add the marinated mince and keep stirring till the meat it has changed color from pink to a more dull colour, make sure it is mixed well with no lumps in the mixture.
Now add black pepper powder, garam masala, turmeric powder and potato cubes. Mix and cover with lid, cooking on low flame for another 10 to 15 mins or till the potatoes are done.
Garnish with coriander leaves, mint leaves and lemon juice mix and serve.
*Bafat powder is a Mangalorean spice mix. In the absence of this masala, you may add any curry flavour masala you prefer. Mince cooked this way is best eaten with “pav” which is a soft bread roll, usually square in shape.