Boil a cup of soaked Kabuli chickpeas with red lentils.
When chickpeas are tender, add a pinch of soda.
In a cooking pot, add mince meat, ginger garlic paste, red chili powder, turmeric powder, salt, tomatoes and and let it cook.
When mince meat begins to dry, add oil and squeezed lemons and sauté thoroughly.
Now add chickpeas and let it cook on low flame.
When it comes to a boil, add tamarind juices, roasted and ground cumin and crushed black pepper.
After cooking it for 5 minutes, add a bunch of mint, ginger, green chilies, coriander and put on dam for 2 minutes.
Serve delicious Qeema Cholay with naan.
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