Kitchen Tantra

Keema Methi:

Minced Meat with Fenugreek Leaves

Ingredients:

Minced mutton/lamb(boneless)500 gms
Methi leaves-cleaned, washed and chopped 250 grams
Grated onion 1 cup
Chopped tomatoes 2 cup
Ginger paste 1 spoon
Garlic paste 1 spoon
Cumin seeds 1-2 spoons
Garam masala powder 1 spoon
Ground coriander seeds 3 spoons
Turmeric 1/2 spoon
Ground black pepper 1/2 spoon
Chili powder 1 spoon
Bay leaves 3
Salt
Oil 1 cup

Method:

Heat oil in a pan and add the cumin seeds. Wait till they splutter well. Then add garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till oil separates.

Add onion and tomatoes and continue to stir-fry till oil shows up on sides. Now add salt, coriander, turmeric, chili powder and black pepper to this.

Now add meat and stir fry them until they turn opaque. Continue to stir fry, till the keema is almost cooked through. Add limited water often...cover and cook. At the end of cooking there should be no water left.

Once the meat is fully done....add methi leaves(fenugreek leaves) and fry well over high flame/heat. The meat should be well blend with leaves now. These leaves get cooked just in few minutes. Just stir fry them for few minutes till dry.

Serve hot. It can taken as side dish for chapathis, pulkas or even rice.

Labels: Goat's Meat/Mutton