Wednesday, 9 June 2010

Dhaniya Keema

Dhaniya Keema
A spicy minced lamb dish from Hyderabad.

500gr minced lamb
3 cloves garlic, minced
1 bay leaves
200 gr minced onion
1 cinnamon
3 cloves
3 green cardamon
1/2 inch piece of ginger, minced
2 green chillies, deseeded and finely chopped
1/4 tsp turmeric
3/4 tsp cumin powder
1 1/2 tsp coriander powder
4 tomatoes, chopped
1 large handful corinder leaf, chopped
1 tsp garam masala
Salt to taste
1 tbs oil

Boil mince in a pan of water with 1 whole garlic clove and bay leaves for 5 minutes. Strain mince and discard water garlic and bay leaves.

Heat oil and fry onions until golden. Add ginger, garlic and chillies and cook for 2 minutes. Add mince and saute for 5 minutes.

Add turmeric, cumin, coriander powder and half the garam masala and continue cooking for 5 minutes.
Add tomatoes and salt to taste and cook until tomato is absorbed
Add 1/4 pint of water and cook until meat is tender.

Turn off the heat, add coriander leaf, remaining garam masala and stir through.
Serve hot with rice.