Fresh Pigeon Peas with Lamb Mince/Fresh Toor with Aloo Keema

Ingredients

• 600 gm Lamb Mince
• 300 gm fresh Pigeon Peas or fresh Toor
• 2 medium sized cubed Potatoes
• 2 tbsp Oil
• 1 tbsp Ghee or Clarified Butter
• 2 tsp heaped Ginger Garlic paste
• 1 tsp Salt
• 1 tsp Red Chilli powder
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 3 finely chopped Onions
• 2-3 finely chopped Tomatoes
• 1 " Cinnamon stick
• 1 tsp Caraway Seeds or Shahjeera
• 1 Bay Leaf
• 1 Black Cardamom or Badi Elaichi
• 2-3 partially crushed Green Cardamoms
• 1 small bunch chopped Coriander Leaves
• 1 small bunch chopped Mint Leaves
• 1/4 tsp Garam Masala

Steps

1. In a clay pot, heat both ghee and oil. Add whole spices. Fry for a minute. Now add the onions. Saute onions until translucent. Also add cubed potatoes too. Saute until the raw smell fades away. And finally add the tomatoes followed by the mince once the tomatoes are soft and done.
2. With that, add all the powdered spices as mentioned. Mix and cook on a low heat with a lid on. Keep stirring at regular intervals to keep a watch on it.
3. After the mince is nicely roasted, add fresh pigeon peas or fresh toor. Do not add water. If needed, you can add some hot water. Cover and cook until done. The flavours infuse really well and the curry looks so good.
4. Adjust salt and give a final mix with light hands. Garnish with lots of freshly chopped coriander and mint leaves and also a little of garam masala. Serve it piping hot right away. Enjoy!