Step 1- Add the coconut oil to a pot of your choice, and add the mustard seeds once the oil is warm. As soon as the mustard seeds begin to splutter (don't forget to keep it covered or use a guard during this time), add the cumin seeds along with the other aromatics such as cinnamon, cloves, black peppercorns, and the cardamom pod roughly smashed open (along with its peel as that contributes to the beautiful aroma as well!)
Step 2- Finely chop the onion and add it to the tempering, sauteeing it till it becomes translucent. In the meanwhile, add the garlic & chilies finely chopped and fry them along with the onion.
Step 3- Once the onion develops the slight brown-translucent hue, add the chopped tomato and let it cook for about 5-7 minutes.
Step 4- Add the masalas (turmeric, red chili & garam masala), and salt, and roast them in the mixture.
Step 5- Then add the potato chopped into small pieces. (I cut them into small cubes as that decreases the cooking time and gives a very nice texture to the dish). Cover the pot allowing the potatoes to cook over low-medium heat. (There should not be any need to add water, but if you find the potato sticking to the bottom of your vessel, add a little water till it gets cooked.)
Step 6- Once the potato is almost cooked, add the minced beef and peas and mix everything well to ensure the flavors infuse into the meat.
Step 7- Add 1.5 tbsp of Chinese black vinegar and keep the pot covered after mixing everything well again for roughly 5-7 minutes.
Step 8- Finally add finely chopped cilantro & mint.
Our delicious kheema is ready!