Rajma with Kheema

2 tbsp mustard oil
2 cups dry Rajma or kidney beans, soaked in plenty of water overnight
1/2 onion, minced
Whole spices: 1” cinnamon, 2 cardamoms, 4-5 cloves
Grind to a paste: 1 onion, 2 tomatoes, 2-3 cloves of garlic, 1” ginger, 2 green chilies, 1 tbsp coriander seeds
1 tsp turmeric
1 tsp chili pd
Salt to taste
1 tsp ketchup
1/2 tsp garam masala
1 lb ground lamb
Coriander leaves to garnish
1 tsp ghee

Heat oil in a pressure cooker, add the whole spices and the minced onion. Fry till golden. Next add the ground paste, turmeric, chili pd and salt. Fry for 5-6 mins. Now add the lamb, mix well. Add the kidney beans, ketchup and enough water for a curry.  Pressure cook for 7 whistles till soft. Now add the ghee, garam masala and coriander leaves. Serve with rice or rotis.