NAWABI KEEMA 
Keema is a traditional dish of the India. Originally this word meant minced meat.It is typically minced-lamb curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs.
Ingredients
Thick curd, beaten
: 250 gms
Onions ground
: 2
Coriander powder (dhania)
: 1 1/2 tsp
Green ilaichis, crushed
: 3
Haldi
: 1/2 tsp
Green chilies chopped
Jeera powder
: 1 tsp
Minced meat
: 500 gms
Oil
: 2 tbsp
Cumin seeds and fennel
: 1 tsp
Garam masala
: 1/2 tsp
Garlic - ginger paste
: 2 tsp
Peas
: 1 cup
Method
- Mix the curd with next eight ingredients. Marinate for 1 hr at room temperature.
- Put oil in dish and heat for 2 minute. Drop in jeera and fennel and cook in covered 1 minute, add ginger and garlic paste and cook for another minute.
- Pour meat with its marinate, salt and peas. Micro high 6 minutes covered. Stir. Micro high 6 minutes. Standing time 4 minutes.
- Garnish with garam masala and coriander leaves.