Meat Keema

Ingredients

1 l b of minced meat
3 tablespoons of vegetable oil
3 large onions
1 cup of shredded white cabbage
1 cup of chopped carrots
1 cup of chopped celery stalks and leaves
2 teaspoons grated ginger
half teaspoon grated garlic
teaspoon turmeric powder
a few green chilies

Method

Fry 1l b of minced meat in 3 tablespoons of vegetable oil until it is cooked through Let it stand. Chop fine 3 large onions and add it to the mince together with 1 cup of shredded white cabbage, 1 cup of chopped carrots, 1 cup of chopped celery stalks and leaves, 2 teaspoons grated ginger, half teaspoon grated garlic, -teaspoon turmeric powder, and a few green chilies (optional). Mix thoroughly and cook, uncovered, in a preheated oven on gas mark 4 for 45 minutes. Remove from the oven.
This was a popular dish in Bombay and was made with minced lamb, but minced beef or chicken would do just as well.
Garnish with chopped coriander leaves and serve hot with relishes.