Keema Methi (Minced meat with fenugreek leaves)
Keema Methi (Minced meat with fenugreek leaves)
Ingredients:
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.