Keema Methi (Minced meat with fenugreek leaves)
Ingredients:
- 500 gm minced mutton
- 250 gm
methi leaves (cleaned, washed and chopped) - 1 cup of grated onions
- 2 cups of chopped
tomatoes - 1 teaspoon ginger
paste - 1 teaspoon
garlic paste - 2 teaspoon cumin
seeds - 1 teaspoon garam
masala - 1 tablespoon powdered
coriander seeds - 1/2 teaspoon turmeric
powder - 1/2 teaspoon powdered
black pepper - 1/2 teaspoon powdered
red pepper - 2 bay
leaves - 150 gm mustard oil
- Salt according
to taste
Preparation:
- Heat oil in a pan, sauté the cumin seeds and bay leaves.
- Add the garlic-ginger paste, onion, and the garam masala, and stir-fry
till the
oil is separates. - Add the tomatoes and continue to stir-fry, then add the salt, coriander,
turmeric,
red and black pepper. - Cook in a high flame, add the meat, stir a few times till the colour
changes. - Simmer the flame and continue to stir fry, till the mutton is almost
cooked through. - Add the fenugreek leaves and mix properly.
- Enjoy the Keema Methi with
Roti or
Plain rice.