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Keema  

Ingredients 

  • Minced meat (300-400 gms)
  • 3 medium onions cut length wise and thin
  • One tomato cut coarse
  • 2 large potatoes peeled and cut triangular not too small
  • 250 gms Mushrooms, cut
  • Green peas (100 gms)
  • Garam Masala Sabut (whole spices: cinnamon, coriander, jeera, cloves) 1/2 teaspoon
  • Garam Masala powder, Jeera Powder, Dhaniya powder, Meat Masala:- 3/4 teaspoon
  • Haldi Powder 1/2 teaspoon
  • Bay Leaves (1-2)
  • Mirchi powder (1/2 teaspoon) or fresh green chillies (3)
  • Coconut powder
  • Coriander leaves
Method 
  • Heat oil. 
  • Add Bay leaves, Garam Masala Sabut and one green chilly, chopped. Heat for 30 seconds.
  • Add chopped onions and Garam Masala powder
  • Fry till onions light-pink.
  • Add equal amounts of Jeera Powder and Dhaniya powder, Haldi Powder, and chilly according to desire, and Meat Masala. 
  • Fry till the spices are cooked. You can see this when the oil absorbs the spices and floats. 
  • Add Tomatoes and fry. 
  • Add the meat, and make it really fine. Add Potatoes and mushroom. Add Coconut Powder
  • Fry till meat is brown, smells good and done, you also smell the spices integrated in the meat. 
  • Add Water to taste. Add green peas. 
  • Put lid, lower fire and cook for about 15-20 min. 
  • Garnish with coriander leaves
Redmeat dishes
   
 
 
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