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 the chopped chilli.

2.       After few seconds, add the chopped onion. Saute until slightly brown

3.       Add the ginger garlic paste and cook for 2 minutes on low flame.

4.       Add the tomatoes and the dry masala powders

5.       Cover the pan and cook until the tomatoes soften and turn pulpy

6.       Add the Kheema and salt. Mix well.

7.       Cook on medium flame for 5  minutes

8.       Cover and pressure cook for 5 minutes

9.       Uncover the pan and cook until excess water is absorbed.

10.   Add coriander leaves and lemon juice just before serving

11.   Serve hot with layered paratha.