Thursday, November 1, 2007

Kheema (Minced Lamb/Goat)

I cook kheema on its own.... I don't complicate it by adding potatoes or peas and we like it this way. Most of the times, we get lamb kheema, but sometimes we get goat kheema too! This time it is goat! I know there is lot of natural fat in kheema - but when triple washed, most of the fat is lost! I add lots of masala powder (home made or store bought), chillie powder and some spices too for that wonderful spicy aroma!

1 Lb Kheema
1 big onion, finely chopped
oil, as required (Non Veg requires more oil)
coriander leaves - chopped
salt, turmeric, red chillie powder, masala powder - to taste
(Note : if it is store bought masala powder, check Kheema masala powders - they are good)
For seasoning : 2 dried red chillies - broken into pieces, 6 cloves (lavang)-coarsely crushed, 3 elaichi-slightly crushed, 1/2 tsp cumin seeds, 5 garlic cloves - minced, 10 curry leaves
  • Heat oil in a pan (I start with 3-4 tbspns and add more later, as required)
  • Add the seasoning ingredients, and add chopped onion. Fry onion until it turns translucent.
  • Add washed kheema, salt, turmeric, red chillie powder, masala powder
  • Cover and cook until done.
  • Add chopped coriander leaves.

Try this simple method and you would love it! Ofcourse, the taste depends on the right quantity of ingredients - oil, salt, chillie powder, masala powder. Kheema is great with rice, also with chapathis/rotis.

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