My deeply flavoured kheema is an all time favourite of my family. I have used lamb meat mince to make a nutritious, hearty and iron-rich meal. Unlike other non-veg recipes, be cautious in using oil as the minced meat itself oozes out more oil.
Minced Meat – ¼ kg
Onion – 2 medium
Tomato – 1 large
Green chilli - 2 cut lengthwiseGinger + Garlic Paste – 1 tsp
Turmeric – ¼ tsp
Chilli Powder – ½ tsp
Yoghurt – ½ cup
Garam Masala – ½ tsp
Coriander powder – ½ tsp
Cumin Powder – ¼ tsp
Oil – 1 tbsp
Heat a pan with oil. Add the minced meat and fry it until it looses the raw colour.
Remove it and keep it aside.
In the same pan add another 1 tbsp of oil.
Add onion and pinch of salt and fry for a while.
Now add Ginger garlic paste and turmeric. Fry for another minute.
Now add the semi cooked minced meat. Mix everything.
Add tomatoes, green chilli and yoghurt. Stir and cover the pan.
10 minutes after, add chilli powder, cumin powder, coriander powder and garam masala and cook for another 20 minutes or until the meat is tender.
Sprinkle some chopped coriander and remove from fire.