Kheema Masala

  1. Heat 2 tbsp mustard oil & throw in one bayleaf, one black cardamom & a pinch of mace
  2. Add two chopped onions and cook till golden brown
  3. Add 2 tsp Ginger – Garlic paste with a splash of water. Cook for 1 min on high heat.
  4. Add two chopped tomatoes and patiently cook till they become mushy and the oil separates. This can take a while, but it’s important that you do it right. Cook till the mixture looks shiny, and you can see little drops of oil around the sides.
  5. Add the following powdered spices: 1 tsp each of red chilli, turmeric and garam masala.
  6. Add salt, mix well and cook for 1 min.
  7. Add 500 gm mutton / beef / pork mince to the pot. Add one potato (optional) chopped small, and mix well. Add salt.
  8. Cook on high heat for 3-4 min. Constantly move the mixture and ensure that nothing sticks to the bottom of the pot.
  9. Add 1/4 cup of water and stir. Cover the pot and cook on medium heat for 20 min. Stir a couple of times.
  10. 5 min before you’re ready to serve mix in some fresh dill, a couple of slit green chillies and mix well.
  11. Add a handful of chopped coriander, mix and set aside.

ASSEMBLY

  1. Toast flatbreads / chapatis / wholemeal wraps / pao) with generous amounts of butter
  2. Spoon the mince onto the bread
  3. Garnish with lime, thinly sliced onion, fresh coriander and fresh green chilli

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