kheema (mutton mince) -1/2 kg ginger paste -1tbl spn garlic paste -1tbl spn green chilly paste -1tbl spn coriander leaves paste -1tbl spn onions -2 large green peas -100gms curd -1/4cup turmeric pwdr -pinch coriander pwdr -1tspn salt coriander leaves coal in a vessel add oil fry onions till brown. then add ginger garlic paste roast nicely till brown. add kheema and salt. roast then add green chilly and corinder leaves paste and cook well. add curd and roast well till oil leaves masala. add green peas then add little turmeric and coriander powder and cook for sometime. just before serving give charcoal baghar. ie take a steel katori place it in the center of the vessel in which the kheema is cooked. burn coal till red hot and place inside the katori. take ghee in a spoon and warm. pour the hot ghee on the red hot coal which was placed insie the katori and immediately close the vessel. this will give gv the coa baghar aroma to the kheema. serve garnished with coriander leaves.