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Tuesday, November 23, 2010
SHAHI KEEMA (MINCED/ GROUND MEAT) RECIPE
SHAHI KEEMA (MINCED/GROUND MEAT)
1 kg minced meat without fat
2 large onions, sliced and fried
2 tsps sesame seeds
2 tsps desiccated coconut
1 tsp fennel seeds (dry fried and ground)
1 tbsp salt
3 tbsp cumin seeds (dry fried and ground)
½ cup fresh papaya pound it with its skin
1 cup chickpea flour (fried in 1 tbsp oil)
2 tbsps garam masala
½ cup natural yoghurt
4 tbsps ginger root paste (pound or blend it)
3 tbsps garlic paste (pounded or blended)
1 tbsp chilli powder
1 tsp turmeric
2 tbsps coriander seeds, dry fried and crushed
Fresh coriander leaves
Put the minced meat in a large bowl and mix the salt and papaya in it. Cover and leave in the fridge for 8 hours or overnight.
Next day: -
Mix all the spices in the yoghurt. Then mix the fried onion slices in the chickpea flour and stir these into the yoghurt mixture mixing all well.
In a large non-stick pan heat the oil and add the minced meat and papaya mixture. Fry well Add ½ a glass of water, stir and cover the pan and cook over a low heat for ½ and hour. Don’t stir it so that the meat will form into tiny lumps.
Remove from the heat and garnish with any or all of the suggested garnishes.
Serve with rice or chapattis or bread of your choice.
This has Taste and is a Treat.