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Section: Stove Top: Indian
Recipe: Minced Meat (Kheema) Masala

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Minced Meat (Kheema) Masala
1 kg Minced Meat (Beef or Pork)
3 tbsp Meat Masala
1 tbsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Pepper Powder
2 tsp Red chilli powder
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 large Onion (sliced)
A sprig Curry Leaves
2 tbsp Oil
1/2 tsp Mustard Seeds
Salt, as required

Wash the minced meat thoroughly and squeeze out excess water if any. You
can add a pinch of turmeric while cleaning the minced meat.

Roast 2 tbsp meat masala powder, 1 tbsp coriander powder and 1 tsp chilli
powder on low flame.

Marinate the ground meat with the above roasted masala powders, 1 tsp
ginger paste, 1/2 tsp garlic paste, 1/2 tsp pepper and salt. Keep it aside
for 30 minutes.

Pressure cook the marinated meat along with a little water on low flame for
up to 2 whistles. You may have to cook it for more time, depending on the
type of meat.

Heat 2 tbsp oil in a wok and splutter mustard seeds. Add onions and curry
leaves and saute till the onions are translucent.  Add 1 tsp chilly powder,
1 tbsp meat masala powder and fry for a minute. Add the cooked ground meat
and stir well. You may want to drain off the excess oil and water from the
pressure cooked meat before adding it to the wok.

Cover and cook on low flame for another 10 minutes, till the masala is
finely coated on the minced meat and the water has evaporated completely.

From: Kerala Recipes
© Kerala Recipes