Kheema Masala
Category : Mutton, Lamb, Other recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Clean and wash the kheema well.
- Lightly heat oil in a heavy bottomed vessel.
- Add the onions, green chillies, cumin seeds, cloves, cardamoms, cinnamon and bay leaves.
- Saute the onions on a low flame till they turn golden.
- Add the washed kheema, salt and mix well.
- Cover the vessel with a lid with some water on it.
- Cook on a low flame, mixing at regular intervals.
- Once the water from the kheema dries add the tomatoes.
- Continue cookingtill the tomatoes are soft.
- Add red chilli powder, coriander powder and turmeric powder . Mix well.
- Saute on a low flame till oil separates.
- Add sufficient water and continue cooking on a low flame till the kheema is tender.
- Add coriander leaves and simmer for five minutes.
- Serve hot with pav and onion rings.
Ingredients:
� kg - kheema (minced meat)
4 - medium sized onions (finely chopped)
3 to 4 - green chillies (finely chopped)
4 - medium sized tomatoes (finely chopped)
1 1/2 tsp - ginger & garlic paste
1 tsp - cumin seeds
4 to 5 - green cardamoms (peeled)
1 black - cardamom (peeled)
2 tbsp - curds
4 - cloves
1 stick - cinnamon
2 bay - leaves
2 tsp - red chilli powder
2 1/2 tsp - coriander powder
� tsp - turmeric powder
sufficient water to cook the kheema
handful of coriander leaves (finely chopped)
6 tbsp - oil
salt to taste
� kg - kheema (minced meat)
4 - medium sized onions (finely chopped)
3 to 4 - green chillies (finely chopped)
4 - medium sized tomatoes (finely chopped)
1 1/2 tsp - ginger & garlic paste
1 tsp - cumin seeds
4 to 5 - green cardamoms (peeled)
1 black - cardamom (peeled)
2 tbsp - curds
4 - cloves
1 stick - cinnamon
2 bay - leaves
2 tsp - red chilli powder
2 1/2 tsp - coriander powder
� tsp - turmeric powder
sufficient water to cook the kheema
handful of coriander leaves (finely chopped)
6 tbsp - oil
salt to taste
RECIPES BY ANITA RAHEJA
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