| Recipe Name:
Keema methi (minced meat with fenugreek leaves) |
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| Category:
Indian Regional |
Sub Category:
Andhra |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
25 mins |
8 |
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Ingredients: |
| Minced mutton/lamb/beef |
|
500 gm(weighed after de-boning) |
| Methi leaves cleaned washed and chopped |
|
250g |
| Grated onions |
|
1 cup |
| Chopped Tomatoes |
|
2 cup |
| Ginger paste |
|
1 tsp |
| Garlic paste |
|
1 tsp |
| Jeera seeds |
|
2 tsp |
| Garam masala |
|
1 tsp |
| Powdered coriander seeds |
|
1 Tbsp |
| Turmeric powder |
|
1/2 tsp |
| Powdered black pepper |
|
1/2 tsp |
| Powdered red pepper |
|
1/2 tsp |
| Bay leaves |
|
2-3 |
| Oil |
|
2 Tbsp |
| Salt |
|
2 tsp |
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Method: |
- Heat oil and add the jeera 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.
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