Minced meat curry

Minced meat curry

Kheema (North Indian Moslem)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g lean leg lamb or mutton or lean beef
5cm stick cinnamon
6 cloves
6 cardamom pods
4 garlic cloves
5cm piece fresh ginger
pinch turmeric powder
2-3 tablespoons vegetable oil
2 brown onions, chopped
2 green chillies, chopped
salt, to taste
2 large ripe tomatoes, peeled and chopped
1 cup lightly cooked waxy potatoes, cubed
or peas, (optional)
chopped coriander leaves, for garnish

Method

  1. Trim the meat of all fat and roughly mince it. Grind the cinnamon, cloves and cardamom pods to a powder to make garam masala. Mash the garlic and ginger together and mix with the turmeric to a paste. Heat the oil in a heavy pan and fry the onions, the garlic paste mixture and the chillies until the onions are golden and everything is fragrant. Add the meat mix and fry until the meat changes colour. Add salt and garam masala and cover, turn the heat down low and cook for 15–30 minutes until dry and oily. Add the chopped tomatoes and potatoes or peas if you wish and cook a little longer. Garnish with chopped coriander leaves.
  2. Serve Kheema with Kitchree, raita, chutney and a crispy salad.
Tags:
SBS
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