Mutton Keema - My Recipe

I never eat Keema from outside. I'm apprehensive about the fact that whatever parts I usually discard from the mutton/chicken meat will be included in the minced chunk in restaurants. Therefore, I safely avoid eating any keema dish outside. But that doesn't mean, I will restrict myself of ever trying it out. The safest option for me is to mince the meat myself.
It took me an hour to separate the meat off the bone, but it was worth the effort. I put the boneless mutton pieces into my food processor and I had a beautiful chunk of minced mutton meat with me, ready to be cooked.

Here's my recipe for Mutton Keema
Cooking time - Approx 30 mins
Ingredients:
Minced mutton
Ginger-garlic-green chilli paste - 1 tbsp (10 garlic pods; good amount of ginger; 4 fat green chillies)
Onions - 2 nos, finely chopped
Tomatoes - 2 nos, finely chopped
Turmeric powder - 1 tsp
Coriander powder - 4 tsp
Pepper powder - 1 tsp
Garam masala - 2 tsp
Green peas - 100 gms
Water - 1 cup
Salt to taste
Coriander leaves for garnish

Method of Preparation:
1. Heat oil in a kadai/wok
2. Add the ginger-garlic-green chilli paste to the hot oil; stir till light brown or no more raw smell
3. Add the chopped onions and fry till translucent
4. Add the minced mutton and stir
5. When mutton turns pale in color, add chopped tomatoes
6. Add turmeric, coriander, pepper, garam masala powder and salt. You may adjust the seasoning as per your requirements
7. Mix well and add water
8. Close saucepan with lid, and let it simmer on low flame
9. When the water is half reduced, add the green peas
10. Simmer till mutton is completely cooked and raw taste of green peas is gone.
Garnish with coriander leaves. Serve hot with Paranthas.