KEEMA MASALA
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Ingerdients:
1: mutton mince 1 kg
2: onions 2 medium (sliced 1/4 inch thick)
3: tomatoes 3 large (grinned)
4: bullet green chilli 6 (cut n half)
5: ginger 1 inch (jullien)
6: coriander powder 1 tbsp
7: salt 1 tsp
8: crushed red chilli 1 tbsp
9: ginger & garlic paste 2 tbsp
10: turmeric 1/2 tsp
11: garam masala powder 1 tsp
12: cinnimon stick 2
13: black cardamom 2
14: cumin seeds 1 tbsp (dry roasted & crushed)
15: thick greek yogurt 1 cup
16: oil 1/2 cup
17: dry fenugreek leaves 3 tbsp
Recipe:
1: heat oil add the black cardamom, cinnamon sticks, mince and fry on high flame till changes colour.
2: add ginger & garlic paste, turmeric, crushed red chilli, cumin, coriander powder, salt, yogurt mix well and cook on high flame till the liquid dries half.
3: now add the onions and cook on high flame till the oil comes on surface and the onions get soft.
4: then add the tomatoes, ginger and cook on high flame, till the tomatoes reduce.
5: add garam masala powder, green chilli, fenugreek leaves mix and fry on high flame for 2 minutes.
6: serve hot with roti.
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