Kheema fry (coconut garam masala)

One kg kheema (beef, pork or chicken)

One medium onion chopped

Handful of curry leaves

Whole spices - 2 green cardamom, one inch cinnamon or dalchini, 4 cloves

1/4 cup veg oil

1.5 teaspoons ginger garlic paste

For the masala -

One teaspoon SouthIndian4me Red Chilli Powder

1/4 teaspoon turmeric powder

One teaspoon SouthIndian4me Garam Masala

One tablespoon dessicated coconut or fresh pieces

Tablespoon of water

For garnish - 1/2 teaspoon garam masala and chopped coariander

In a spice grinder, add all the masala ingredients and make a paste.

Heat a pan, add oil and the whole spices. Keep on medium heat. Fry for 30 seconds, add the ginger garlic paste and fry until raw smell is gone. Then add the onion and curry leaves, fry til translucent. Next, add the ground masala paste and fry for a couple of minutes and you see oil separating.

Add in the kheema, mixing well. Cover and cook until meat is done. If there's too much liquid, once meat is cooked, remove cover and fry. Adjust salt to taste. Switch off heat. At this stage you can sprinkle another half teaspoon of garam masala if you want it deeper and cover. garnish with fresh chopped coriander.