This is my late mum’s recipe. Growing up in Bombay as kids we were so used to the nice spicy green mince meat. Flavourful and aromatic mince which goes well as a side dish or as a part of your main meal.
Ingredients as below:
9 green chillies (preferably dark green)
1″ ginger (thick Indian piece preferably )
4-5 pods of garlic (Indian preferably)
1 tsp. Cumin
1tsp. Turmeric powder/1″ fresh turmeric if available
1 tsp whole peppercorns
1″ cinnamon bark (thick piece)
4 green cardamoms
Tamrind Lime size ball soaked in water
1 tbs. Coconut vinegar
Salt to taste
1 tsp jaggery grated/sugar (Good quality jaggery)
Mince 1/2 kg. Washed and drained completely (Beef/chicken/mutton as per choice)
Oil 3 tbs. (As per choice)
3 tbs. Coriander leaves for decoration
1 onion finely chopped
1 tomato chopped
In the mixer grind chillies, turmeric, cumin, peppercorns, ginger, garlic, cloves, cinammon, cardamoms with 1/4 cup water to form a paste. Keep adding water to facilitate grinding the spices. Repeat the process. Now add the soaked tamarind and grind to form a smooth paste. Keep aside.
In a non-stick vessel add oil. Add onions and saute till translucent on medium heat. Add tomato and saute well till soft. Add mince and mix well. Break any lumps with the back of the spatula. Add the ground masala and mix well to coat the mince. Add salt and fry for about 5 minutes. Cover with a lid. The mince will cook in steam. In the middle keep checking to avoid burning. Add little water about 2 tbs., if dry. Now add vinegar and fry for some time. Close with the lid and let the vinegar get absorbed in the mince. Add jaggery and fry. Close with lid and leave for flavours to mix well with the mince. When the oil is released the mince is cooked. Add coriander and stir. Switch
off the gas. Enjoy with bread/chapattis or rice. Enjoy.