Keema Shimla Mirch is a well known dish in Pakistani home cooking. We make mincemeat with many variations, sometimes we add potatoes, sometimes we add peas, sometimes capsicum, sometimes green chillies, sometimes onion, sometimes cauliflower, sometimes bittergourd and so on but this is my favorite because I love the aroma and taste of capsicum …..
- 500 gms beef/lamb/chicken/mutton mincemeat
- 1 onion sliced
- 1 tomato sliced
- 4 tbspns yogurt
- 1 tspn Ayesha’s Kitchen Special garam masala
- 1 green chilli sliced
- Salt (to taste)
- Red chilli powder (to taste)
- A pinch of fenugreek leaves
- 2 tbspns chopped green coriander
- 1 capsicum cubed
- ½ cup oil
- 1 tbspn ginger garlic (freshly crushed)
-Heat oil and fry ginger garlic in it. Add onion and fry until its brown. Now add salt, red chilli powder and mincemeat. Break mincemeat into small pieces with a wooden spoon and mix well with other ingredients.
-When it starts changing its colour, add yogurt and tomatoes. Cook covered on medium heat until the tomatoes lose their stiffness.
-Add green chilli, garam masala, fenugreek leaves and capsicum. Cook covered for another 10 minutes.
-Now on high heat simmer the mincemeat and take it out in a dish when the oil comes up.
-Serve hot with rotis.