Dal kheema

Ingredients	For 4	For 100
Minced meat	250gms	6.25kg
Split Bengal gram	50gms	1.25kg
Onions	100gms	2.5kg
Garlic	5gms	125gms
Ginger	5gms	125gms
Fresh coconut	30gms	750gms
Poppy seeds	1 tsp	125gms
Cloves	1	25gms
cinnamon	1 piece	25gms
Coriander	5gms	125gms
Red chillies	1 – 2gms	50gms
Turmeric	a pinch	30gms
Cumin	a pinch	30gms
Coriander leaves	½ bunch	12 bunches
Oil	15ml	375ml
Tamarind	to taste	125gms (about)
Salt	to taste	100gms

Pick and wash the gram and soak for one hour. Roast and powder coriander, red chillies, turmeric and cumin. Grind separately the coconut and poppy seeds. Chop onions fine. Put minced meat into a vessel; and curry powder, ginger and garlic paste and all but 10gms of the chopped onions. Cook over moderate heat till minced meat is cooked. Add Bengal gram along with the water in which it is soaked. When gram is well boiled, add coconut and poppy seeds paste and salt, diluted in a cup of water. Simmer for half an hour. Add tamarind juice. Simmer for another 5 to 10 minutes. If gravy gets thick add more water and bring to a boil. Add washed and chopped coriander leaves. Remove from the fire. Heat the oil or fat. When it starts to smoke, add the remaining finely chopped onions, cloves and cinnamon stick. When onions brown, pour a spoon of the gravy into the fry pan. Mix well and add to the curry. Stir well.