Keema Methi: Minced Meat with Fenugreek Leaves   History of Food    Cooking Tips    Cuisine of India    Indian Recipes    Share Your Recipe    Beverages    Sweets    The Basic Food Groups    Glossary    Food Industry of India    Indian Receipe Categories
Free E-magazine
Subscribe to our Free E-Magazine on Indian Food.
Learn More
Jimtrade.com : India Business to Business Directory
Business Directory of Indian Suppliers Manufacturers and Products from India.
India`s leading Yellow pages directory.
India`s leading Yellow pages directory.
Home > Indian Recipes > Andhra Pradesh Cuisine > Keema Methi
Keema Methi: Minced Meat with Fenugreek Leaves

Ingredients

  • 500 gms Mince Mutton/Lamb/Beef (weighed after de-boning)
  • 250 gms cleaned,washed and chopped Methi Leaves
  • Keema Methi1 cup grated Onions
  • 2 cups chopped tomatoes
  • 1 tsp Ginger Paste
  • 1tsp Garlic Paste
  • 2 tsp Cumin Seeds
  • 1 tsp Garam Masala
  • 1 tbsp Powdered Coriander Seeds
  • tsp Turmeric
  • tsp Powdered Black Pepper
  • tsp Powdered Red Pepper
  • 2 Bay Leaves
  • cup (120 gms) Oil
  • 1 tbsp Salt

Method

  1. Heat Oil and add cumin seeds.
  2. When the seeds begin to splutter, add garlic, ginger, onions, bay leavesand garam masala.
  3. Stir Fry till the oil seperates.
  4. Add the tomatoes and continue to stir fry till the oil seperates once again.
  5. Then add salt, coriander, turmeric, red and black pepper.
  6. Add meat and turn the heat to high.
  7. Stir the meat for a few minutes till its color changes and then lower the heat.
  8. Continue to stir-fry till the keema is almost cooked.
  9. Add the fenugreek leaves and cook till the oil seperates.
  10. Serve Hot.
More...
Utthappam Hyderabadi Biryani Keema Methi
Rumaali Roti
Indianetzone.com | Home | Sitemap | Contact Us