vellai poori with keema

Ingredients
  • 500 gm: Minced mutton/lamb/beef (weighed after de-boning)
  • 250 gm: Methi leaves-cleaned, washed and chopped
  • 1 cup: Grated onions
  • 2 cup: Chopped toatoes
  • 1 tsp: Ginger paste
  • 1 tsp: Garlic paste
  • 2 tsp: Cumin seeds
  • 1 tsp: Garam masala
  • 1 tbsp: Powdered coriander seeds
  • 1/2 tsp: Turmeric
  • 1/2 tsp: Powdered black pepper
  • 1/2 tsp: Powdered red pepper
  • 2-3: Bay leaves
  • 1/2 cup/ (120 gm): Oil
  • 1 tbsp: Salt 
Method 
  • Heat oil and add the cumin seeds.
  • When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
  • Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper
  • Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat.
  • Continue to stir fry, till the keema is almost cooked through.
  • Add the fenugreek leaves and cook till fat separates once again. Serve hot.


macha "m"

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