Masaleedar Kheema
Kheema or minced meat is used in the preparation of several non-vegetarian dishes in muslim households of Mysore. Kheema adds a special flavor when added to any dish. I feel Kheema, like potato is very versatile and blends wells with other ingredients to give out its unique flavour and aroma. The Masaledaar Kheema recipe can be prepared either with lamb, beef or chicken Kheema. The basic recipe remains the same but variants like Keema Mutter, Aloo Kheema or Kheema beans aloo can be prepared. Ingredients Kheema ( Lamb) – 300 g ( washed and drained) Oil – 2 table spoon Chopped Onion – 1 cup Tomatoes ( Medium sized, Ripe) – finely chopped Green chilli – 1 chopped Ginger Garlic paste – 1.5 table spoon Red chilli powder – 2 tsp Turmeric powder – ¼ tsp Dhania powder – 1 .5 tsp Garam masala Powder – 1 tsp Chopped Coriander leaves – Handful Fresh Lemon juice – Few drops Method 1. Heat oil in a pressure cooker and add