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Home > Indian Recipes > Andhra Pradesh Cuisine > Keema Methi
Keema Methi: Minced Meat with Fenugreek Leaves


  • 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


  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.
Utthappam Hyderabadi Biryani Keema Methi
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