Ingredients:
Keema/minced Meat. . . . . . . . . . . . .½ Kg
Thinly Sliced Onions. . . . . . . . . . . . . . .1
Tomatoes, Chopped In Squares.3
Green Onions, Chopped. . . . . . . . . 1 Cup
Red Chili Powder. . . . . . . . . . . . . . . . . . .½ Tbsp
Turmeric Powder. . . . . . . . . . . . . . . . . 1 Tbsp
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . As Per Taste
Green Chilies, Chopped. . . . . . . . . . 5
Coriander Leaves, Chopped. . . . . ½ Cup
Oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½ Cup
Preparation:
Heat Oil In A Vessel.
Add The Keema, Onions, Green Onions, Red Chili Powder, Turmeric Powder, Salt And Green Chilies.
Allow The Keema To Half-cook In Its Own Water.
Then Add The Tomatoes And Fry For A Few Minutes.
Finally Cover The Vessel With A Cloth And Place The Lid On Top Of It – Just As In Dumm.
Turn Off The Heat When The Keema Is Cooked.
You can serve with your family and friends.
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