DHANIA KEEMA

Minced mutton marinated and cooked in an exotic blend of coriander,
spices and yogurt.

Mutton kheema 500 gms.
Yogurt ½ cup
Onion chopped 2 nos.
Coriander chopped 1 cup
Juice of a lemon
Cumin Seeds 1 tsp.
Green chilli chopped 2 tbsp.
Whole Coriander 1 tsp.
Whole Garam Masala 1 tsp.
Black pepper 1 tsp.
Ginger chopped 1 tbsp.
Coriander powder 1 tbsp.
Garam Masala Powder 1 tsp.
Garlic chopped 1 tbsp.
Ghee 2 tbsp.

METHOD
1. Marinate the mince meat with lemon juice,
Curd/Yogurt, salt, Garam Masala Powder and
half of the Green coriander (dhania). Keep
aside for 1 hour.
2. Take oil in a pan. Add cloves, cinnamon,
cumin seeds and whole coriander. Put onions
and fry. Next add in green chillies and chopped
garlic. Mix well.
3. Add the mince and fry it for some time.
4. Once fried, add coriander powder and mix
well.
5. Add freshly ground pepper powder.
6. Finally put in a generous quantity of
coriander, a pinch of salt, Whole Garam
Masala and lemon juice. Cook on a low flame.