Karahi Keema

  1. Mince 1/2 kg Mutton/Beef 
  2. Onions 1 large sliced 
  3. Tomatoes 5 sliced 
  4. Thick yogurt 1/4 cup 
  5. Green chillies 4 sliced 
  6. Dried fenugreek leaves 2 tbsp 
  7. Coriander seeds 1tbsp (dry roasted and crushed) 
  8. Cumin seeds tbs (dry roasted and crushed) 
  9. Gram masala powder 1/2 tsp 
  10. Salt 1/2 tsp 
  11. Crushed red chilli 1 tbsp (heaped) 
  12. Turmeric powder 1/2 tsp 
  13. Ginger & garlic paste 1 tbsp 
  14. Ginger 2 inch piece (julienne cut) 
  15. Oil 1/2 cup

Recipe

  1. Heat oil in a pan add the onions, ginger & garlic paste fry till golden high flame. 
  2. Once golden add mince, salt cook till the the mince changes colour and the oil comes on the surface, on high flame. 
  3. Now add the tomatoes, yogurt, turmeric, roasted cumin, coriander roasted, crushed red chilli mix well and cook it till the oil comes on surface, medium flame. 
  4. Once the oil comes on the surface and the dried fenugreek leaves, green chilli, ginger, gram masala mix well cover and simmer for 4 to 5 minutes on low flame. 
  5. Serve hot with naan or roti.