Keema Recipe

Keema Recipe - Parsi dish made with minced lamb and cooked with tomatoes and vinegar to give a tangy taste.

Recipe ngredients

* Lamb mince (keema) - 1/2 kg
* Cooking Oil - 2 tbsp

* Onions (chopped) - 2
* Tomatoes (chopped) - 2

* Vinegar - 1/2 tbsp
* Garam Masala - 1 tsp

* Red Chilli Powder - 1 tsp
* Ginger Garlic Paste - 1/2 tbsp

* Fenugreek leaves (fresh chopped) - 1 tbsp
* Sugar - 1/4 tsp

* Green Coriander - hand full
* Green Chillies - 4

* Salt to taste

Preparation

First hang the mince meat in a muslin cloth for 15 to 20 minutes to drain out the excess water.

Take a kadai(wok) and heat oil in it, once it is hot sauté the chopped onions till they turn little brown. Add garam masala and ginger garlic paste. Sauté for 5 minutes more.

Now add the chopped tomatoes and simmer till the water is completely absorbed. Add the mince and fenugreek leaves, mix well. Add vinegar and sugar. Cook till the mince is fully done.

Serve hot after garnishing with coriander leaves and green chillies.

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