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Main Ingredients | Minced Mutton, Fenugreek Leaves |
Cuisine | Hyderabadi |
Course | Main Course Mutton |
Prep Time | 6-10 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Keema Methi
- 250 grams Minced Mutton
- 2 cups Fenugreek Leaves
- 3 tablespoons Oil
- 2 Bay leaves
- 1 tablespoon Garlic finely chopped
- 1 teaspoon Cumin seeds
- 1 1/2 teaspoons Red chilli powder
- 1 tablespoon Coriander powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Roasted cumin powder
- 2 large Tomatoes
- 3 Green chillies
- 130 grams Bhuna masala
- to taste Salt
- 15-20 Fresh mint leaves
- Juice of ½ lemon
- for garnishing Fresh mint sprig
Method
- Heat oil in a non-stick kadai, add bay leaves, garlic and cumin seeds and sauté till fragrant.
- Add red chilli powder, coriander powder, garam masala powder, cumin powder to minced mutton and mix well. Add this to the pan and sauté for 2-3 minutes.
- Roughly chop tomatoes and place in a mixer jar. Add fenugreek leaves, green chillies and grind coarsely.
- Add the ground mixture to the pan and mix well.
- Add bhuna masala, salt, mix well and cook 10-12 minutes. Add mint leaves, lemon juice and mix well.
- Transfer into a serving bowl, garnish with a mint sprig and serve hot.
Nutrition Info
Calories | 955 |
Carbohydrates | 55.2 |
Protein | 18.6 |
Fat | 73.3 |
Other Fiber | Vitamin B12- 6.5mcg |
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