Kheema(Ground Meat)

Place chopped onions, garlic and ginger in blender with 3 tablespoons water and blend to smooth paste.

Set aside.

Heat oil in a 10 to 12-inch skillet over medium heat.

When hot, add cinnamon stick, cloves, black peppercorns, bay leaf and the red peppers.

In about 10 seconds, when peppers turn dark, add paste from blender, keeping your face averted.

Fry for 10 minutes.

Add small amount of water if food sticks to the bottom of the skillet. Add the coriander, cumin and turmeric and fry another 5 minutes. Now put the chopped tomatoes in, fry for another 2 to 3 minutes and add the chopped meat and salt.

Fry on high heat for about 5 minutes.

Break up all the lumps in the meat and brown it as much as you can.

Add 1/2 cup water and lemon juice.

Bring to boil and cover.

Simmer for one hour.

Serve with chapatis or parathas.