Keema Hara Dhania Pudina

Ingredients list for Keema Hara Dhania Pudina

• 450 grams Minced lamb
• 1 cup Fresh coriander leaves
• 1/4 cup Fresh mint leaves
• 2 tablespoons Oil
• 1 1/2 piec Ginger
• 10-12 cloves Garlic
• 3 Green chilli
• 1 inch sti Cinnamon
• 4 Green cardamom
• 4-6 Cloves
• 1 teaspoon Cumin seeds
• 3 medium Onion, chopped
• to taste Salt
• 1 tablespoon Coriander powder
• 1 teaspoon Garam masala powder
• 1/4 tables Black peppercorns, crushed
• 2 Egg,boiled and peeled
• 1 Lemon

Method

1. Heat 2 tbsps oil in a non stick pan. Grind ½ cup coriander leaves, ginger, garlic, green chillies to a paste. Add cinnamon, cardamoms, cloves and cumin seeds to the oil and sauté till fragrant.Add onions and mix and sauté till lightly coloured. Add keema and sauté, stirring continuously. Add salt and continue to sauté till keema browns lightly.
2. Chop the remaining coriander leaves and mint leaves finely. Add the ground paste to the keema and mix well. Add 1 cup water and mix well. Cover and cook on medium heat till keema is completely cooked. Add coriander and mint leaves, garam masala powder, crushed peppercorns and mix well.
3. Quarter the boiled eggs. Squeeze the juice of the lemon and add to the keema and mix.Transfer into a serving dish, decorate with egg quarters and serve hot with pav.

Nutrition Info