Kheema sak
Method
- Heat the oil and add the onion and whole spices.
- When the onion has browned, add the garlic and ginger and fry for 3 mins.
- Then add the tomato puree and let is stand in the oil for at least 2 minutes before stirring.
- Now add the rest of the ingredients (except the coriander leaves), cover and simmer for 30 minutes until the potatoes and mince have cooked.
- Garnish with chopped coriander leaves before serving.
- Serve as a main course with chappatis and rice.
Ingredients:
3 tbsp. oil
1 large onion, sliced
4 cloves
4 cardamom pods, opened
6 black peppercorns
1-inch cinnamon stick
2 tsp. crushed garlic
2 tsp. grated ginger
1 tbsp. tomato puree
150 gms. peeled, chopped tomatoes
1/2 tsp. turmeric powder
1/2 tsp. chilli powder
2 tsp. coriander powder
3 medium sized potatoes, peeled and quartered
450 gms. minced meat
125-250 ml. water
Salt to taste
Handful of fresh coriander leaves, chopped, for garnish
3 tbsp. oil
1 large onion, sliced
4 cloves
4 cardamom pods, opened
6 black peppercorns
1-inch cinnamon stick
2 tsp. crushed garlic
2 tsp. grated ginger
1 tbsp. tomato puree
150 gms. peeled, chopped tomatoes
1/2 tsp. turmeric powder
1/2 tsp. chilli powder
2 tsp. coriander powder
3 medium sized potatoes, peeled and quartered
450 gms. minced meat
125-250 ml. water
Salt to taste
Handful of fresh coriander leaves, chopped, for garnish
RECIPES BY REHANA KHAMBATY
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