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Kheema mayai
Method
- Heat the oil and add the whole spices and onion.
- When the onion has browned, add the garlic and mince and fry for 30 minutes.
- Then add the rest of the ingredients except the eggs, stir, cover and simmer for 20 minutes.
- Transfer into an ovenproof dish and crack the eggs onto the mixture.
- Cook in a pre-heated oven at 190 deg C for a further 30 minutes, until the eggs have cooked.
- Serve hot with parathas.
Ingredients:
2 tbsp. oil
2 cloves
2 black peppercorns
1/2 inch cinnamon stick
1 large onion, sliced
2 tsp. crushed garlic
200 gms. minced meat
1 tbsp, tomato puree
115 gms. peeled, chopped tomatoes
2 tsp. garam masala
1 tsp. coriander powder
1/2 tsp. chilli powder
125 ml. water
4 eggs
Salt to taste
2 tbsp. oil
2 cloves
2 black peppercorns
1/2 inch cinnamon stick
1 large onion, sliced
2 tsp. crushed garlic
200 gms. minced meat
1 tbsp, tomato puree
115 gms. peeled, chopped tomatoes
2 tsp. garam masala
1 tsp. coriander powder
1/2 tsp. chilli powder
125 ml. water
4 eggs
Salt to taste
RECIPES BY REHANA KHAMBATY
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