You can use this recipe to make chicken, mutton, lamb or beef qeema.
INGREDIENTS
- Oil – 50 ml (1/4 cup) or as per your liking
- Ginger – 2 TSP
- Garlic – 2 TSP
- Minced meat – 1 kg
- Salt – 1.5 TSP
- Green chilies – 8 or as per your liking
- Tomatoes – 6
PREPARATION
- Cut green chilies into 1 cm pieces.
- Cut 6 tomatoes.
- Rinse the meat under water until you are happy with how clean it is.
PROCESS
STEP 1
- Heat 50 ml oil for 2 minutes, until it boils.
- Add 2 TSP garlic.
- Add 2 TSP ginger.
- Heat and stir for 2 minutes.
- Add meat carefully.
- Add 1.5 TSP salt.
- Stir to mix all the ingredients.
- Close the lid (don’t worry if this looks dry. The meat will shed some water).
- Cook for 10 to 15 minutes, until the meat becomes dry.
STEP 2
- Now, add tomatoes and green chilies
- Lower the heat to half.
- Close the lid (don’t worry if this looks dry. The tomatoes will shed some water).
- Cook for 15 minutes until the meat becomes nearly dry.
STEP 3
- Stir and fry the meat on full flame for 5 to 10 minutes until it starts turning brown.
- Turn the stove off once you are happy with final shape of your dish.
PICTURE
CREDIT
I learnt this recipe from my father who loves to cook and is brilliant at it.
FREQUENTLY ASKED QUESTIONS
1. Do I have to use ginger and garlic paste or can I also used them in sliced or diced forms? You can use any form of ginger and garlic. 2. Can I add more or less green chilies? Yes, you can add green chilies as per your liking. 3. What is TSP? TSP is a teaspoon. One tablespoon (TBS) is equal to three teaspoons (TSP).
