My friend Sudipta replied to my post: ‘Olympia-Ishtyle’ Qeema.
Here it is in all its unedited glory:
You are an embarassment, men!
Grind the garlic with the ginger, men, and fry it after the onions.
Then as things start sticking to the pan, chuck in the tomatoes (do not be Maharastrian and leave them to boil… fights with the flavour of the meat and you need the tanginess to blend in with the masala).
Keep stirring and venting angst… Once the tomatoes are formless and the whole mixture starts releasing oil then lightly dust with garam masala powder.
Then slide meat in and do not add any water till the meat is cooked in its own juices (20 mins).
Then and only then add powder masalas: chilli, turmeric, cumin, corriander.
Add water, cook a bit more and toss in the peas and green masala when the gravy is just the right consistency.
Take it off the gas and for the Miya touch pour a teaspoon of ghee or butter on top.
Cover and let stand while you find clean plates and cutlery.
This is the way to do it, darling!
And this is the way I did it. And boy, it was the goods.
750 gms minced mutton
3 tbsp oil
1 meduim onion, sliced fine
2 garlic cloves, cut fine
1 and 1/2 tsp garam masala
1/4tsp tumeric powder
1/2 tsp chili powder
1 tsp cumin (jeera) powder
1/2 tsp corriander powder
1 and 1/2 cup peas
Salt to taste
Green masala (grind in advance or while qeema cooks):
1 bunch fresh coriander
2 green chillies
1 small onion
1/2 tsp garam masala
Refer to note, darlings!