surf india

Keema Methi (Minced Meat with Fenugreek Leaves)

keema methi

Ingredients

  • - 500 gm: Minced mutton/lamb/beef (weighed after de-boning)
  • - 250 gm: Methi leaves-cleaned, washed and chopped
  • - 1 cup: Grated onions
  • - 2 cup: Chopped tomatoes
  • - 1 tsp: Ginger paste
  • - 1 tsp: Garlic paste
  • - 2 tsp: Cumin seeds
  • - 1 tsp: Garam masala
  • -1 tbsp: Powdered coriander seeds
  • - 1/2 tsp: Turmeric
  • - 1/2 tsp: Powdered black pepper
  • - 1/2 tsp: Powdered red pepper
  • - 2-3: Bay leaves
  • - 1/2 cup/ (120 gm): Oil
  • - 1 tbsp: Salt

Method

  • - Heat oil and add the cumin seeds.
  • - When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
  • - Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper.
  • - Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat.
  • - Continue to stir fry, till the keema is almost cooked through.
  • - Add the fenugreek leaves and cook till fat separates once again. Serve hot.