“Sweet-Sour Keema (Minced Meat) Recipe”-Meat Recipes

Sweet-Sour Keema (Minced Meat) Recipe

 A piquant, Parsi way of cooking mince meat. It goes well with all menus and is equally delicious eaten with dal-chawal (rice and pulses) as it is with chappaties.

Ingredients

• 1 kg mince, well washed
• 2 tablespoons cooking oil
• 2 large onions, chopped
• 2 green chilies, de-seeded and chopped
• 3-4 curry leaves, washed and torn-up
• 1″ piece of ginger, ground
• 5-6 cloves garlic, ground
• 1 teaspoon roasted cumin seeds, powdered
• ¼ teaspoon turmeric powder
• ½ teaspoon black pepper
• 2 large tomatoes, blanched and chopped
• 1 teaspoon vinegar
• 1½ teaspoons sugar
• 1 tablespoon fresh coriander, finely chopped
• 1 tablespoon cream or top of the milk (optional)
• Salt to taste

Utensils

A pressure cooker or karahi

Method

• Heat the oil and fry one of the onions golden brown. Add the rest of the onion as well as the chilies, curry leaves, ginger and garlic. Fry for 5-6 minutes.
• Add all the spices and fry a few seconds more.
• Add the mince and fry till the water from the min evaporates and the mince is lightly browned.
• Add ½ cup water, the tomatoes and vinegar and pressure with cook. Bring the cooker to maximum pressure, then lower heat and cook 7 minutes. (If you don’t wish to pressure cook, cover the pan and cook till the water evaporates.) Open the cooker.
• Add the sugar and cook another 5 minutes. 6. Serve garnished with the fresh coriander.

Serves 4