Keema hari mirch is one of my favorite ways to consume mincemeat, after kebabs. I love the smell and taste of fenugreek and green chillies along with ginger in Keema and if it is served with homemade chapattis, YUMMmmmMmMmmmM. Try it and love it, its worth it. ❤
- 1 kilo beef mincemeat
- 3 onions, sliced
- 3 tomatoes, sliced
- 10 – 12 green chillies, sliced
- 1 tbspn ginger paste
- 1 tbspn garlic paste
- 1 cup oil
- 2 tbspns julienne ginger
- Salt to taste
- 1 tbspn red chilli powder
- 1 tspn turmeric
- 1 tbspn coriander powder
- 1 tspn cracked coriander seeds
- 1 tbspn cumin seeds
- 1 tspn garam masala
- Few cloves
- Few peppecorns
- 2 tbspns ghee
- 1 tbspn dried fenugreek leaves
- Heat oil in a cooking pan and fry onion until they are translucent. Add ginger and garlic paste and fry until the onions are golden and crispy. Add half of the green chillies.
- Add mincemeat and break it with the wooden spoon. When it starts changing the color add salt and tomatoes and cook on high heat until tomatoes are tender. Add all the spices and remaining half of the green chillies.
- Cook on medium flame until the moisture dries out and oil starts to separate. Meanwhile melt ghee in a pan and splatter some fenugreek. Add this tarka to your mincemeat and garnish with some ginger, coriander and more green chillies.
- Serve hot with homemade roti and mint sauce.