Keemar Labra
Serving - 6
INGREDIENTS
Mutton keema - 300 grams
Ginger garlic paste - 1 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Lemon juice - 1 tablespoon
Oil - 2 teaspoons
Oil - for frying
Carrot - 100 grams
Pumpkin - 150 grams
Potato - 150 grams
Cauliflower - 150 grams
Oil - 2 tablespoons
Cloves - 4 pods
Cinnamon stick - 1
Green cardamom - 2 pods
Bay leaf - 1
Ginger garlic paste - 1 teaspoon
Green chilli paste - 1 teaspoon
Onion - 80 grams
Tomato - 100 grams
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Boiled peas - 80 grams
PREPARARTION
- In a mixing bowl, add 300 grams mutton keema, 1 teaspoon ginger garlic paste, 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon lemon juice. Mix well.
- Keep aside and marinate for 30 - 40 minutes.
- Heat 2 teaspoons oil in a pan, add marinated chicken and stir well.
- Cover with the lid and cook for 10 - 15 minutes.
- Open the lid , give it a stir and remove the pan from heat.
- Now, heat sufficient oil in a wok, fry 100 grams carrots, 150 grams pumpkin, 150 grams potatoes, and 150 grams cauliflower individually. Keep aside.
- In a wok, add 2 tablespoons oil, 4 pods cloves, 1 cinnamon stick, 2 pods green cardamom, 1 bay leaf and stir well.
- Now, add 1 teaspoon ginger garlic paste, 1 teaspoon green chili paste. Mix well.
- Add 80 grams onion and cook until translucent.
- Add 100 grams tomatoes, mix well and cook for 1-2 minutes.
- Then , add 1/2 teaspoon salt , 1/2 teaspoon turmeric, 1/2 teaspoon coriander powder. Mix well.
- Now, add fried vegetables, 80 grams boiled peas and mix well and the ingredients.
- Now, add cooked mutton keema and give it a mix.
- Cook for 1-2 minutes on medium heat.
- Remove the pan from heat.
- Serve hot.