Keema Coconut

Take 500 gm of mutton keema, wash and put in a pressure cooker. Pour
in a cup and a half of water. Add a large onion (finely chopped), a
tablespoon of chopped garlic, a teaspoon of chopped ginger and two
green chilies. Cover with lid and steam for about 10 minutes. Drain
and retain the stock. Next, heat some oil in a pan. Fry two potatoes
(cut into small cubes) till brown and add half a cup of finely chopped
coconut. Now add the keema and stir until well fried. Season with a
little turmeric powder, salt, half a teaspoon of garam masala powder
and two teaspoons of sugar. Now add the stock. Cook till the potatoes
are well cooked and all the water has dried. Remove and serve hot with
rotis.

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