Keema Recipe
Ingredients
| Kheema or minced meat-500 grams | ||
| Onions | 250 Gram, finley sliced | |
| Ginger-1-inch piece, minced | ||
| Garlic | 10 Gram, minced | |
| Green chilies | 4 | |
| Garam masala | 1 Teaspoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Coconut milk | 2 Cup (16 tbs) | |
| Blanched almonds | 25 Gram | |
| Raisins | 2 Tablespoon, fried | |
| Charoli | 2 Tablespoon | |
| Coconut | 2 Tablespoon, grated | |
| Ground anise seeds-1/4 teaspoon | ||
| Poppy seeds | 1 Tablespoon | |
| Saffron strands or essence of saffron- 1/4 teaspoon | ||
| Salt | 1 To taste | |
| Chilli powder -to taste | ||
| Lime juice -to taste | ||
Directions
MAKING
1) In a wok, heat ghee and fry onions, ginger, garlic and chillies until soft.
2) Add the spices and poppy seeds and cook for a few minutes.
3) Now, add kheema and fry until dry and crumbly.
4) Add coconut milk and salt. Cover the wok and cook on low heat until kheema is cooked.
5) Fold in fried nuts and raisins, coriander leaves and saffron essence.
SERVING
6) Serve kheema with rice, chapatti and enjoy.
TIPS
When using saffron strands, always soak it in 1 tablespoon hot water for 5 minutes and then crush to a paste.
1) In a wok, heat ghee and fry onions, ginger, garlic and chillies until soft.
2) Add the spices and poppy seeds and cook for a few minutes.
3) Now, add kheema and fry until dry and crumbly.
4) Add coconut milk and salt. Cover the wok and cook on low heat until kheema is cooked.
5) Fold in fried nuts and raisins, coriander leaves and saffron essence.
SERVING
6) Serve kheema with rice, chapatti and enjoy.
TIPS
When using saffron strands, always soak it in 1 tablespoon hot water for 5 minutes and then crush to a paste.
Chef
