Keema Methi (Minced meat with fenugreek leaves)

Posted on October 17, 2020

Keema Methi (Minced meat with fenugreek leaves)



  1. Heat oil in a pan, sauté the cumin seeds and bay leaves.
  2. Add the garlic-ginger paste, onion, and the garam masala, and stir-fry
    till the
    oil is separates.
  3. Add the tomatoes and continue to stir-fry, then add the salt, coriander,
     red and black pepper.
  4. Cook in a high flame, add the meat, stir a few times till the colour
  5. Simmer the flame and continue to stir fry, till the mutton is almost
    cooked through.
  6. Add the fenugreek leaves and mix properly.
  7. Enjoy the Keema Methi with
    Roti or
    Plain rice.

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