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Keema Bhuna.. -
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04-18-2012, 04:42 PM
Ingredients: Mutton Keema - 500 grams Tej Pata (Bay leaf) - 1 medium Onions - 2 medium sized, cut into thin slices Ginger - 1 tbsp, finely chopped Garlic - 1 tbsp, finely chopped Tomatoes - 2 medium sized, thinly sliced Peas - 1 full cup Green chillies - 4-6, cut into half length-wise Coriander leaves (cliantro/dhania) - 1/2 cup finely chopped Chilli powder - 1 tsp Coriander powder - 3 tsp Garam Masala powder - 1/2 tsp Green cardamom (elaichi) - 3-4 pods Cinnamon (Dalchini)- 1 inch Cloves (labango) - 3 Salt - to taste Sugar - 1/2 tsp Ghee - 1/2 tbsp White oil - 2 tbsp Water - 1 cup Cooking procedure: Heat oil in a kadhai. When oil is smoking hot, add the Bay leaf, cardamom, cinnamon, and cloves. When the spices sputter, add the onions, ginger and garlic. Stir and fry for 2-3 minutes until the onions are soft and light brown. Add the Keema, and mix well with the masala. Fry for 3 minutes and add the powdered chilli, cumin, salt and coriander. Add 1-2 tsp of water, and mix the powders well with the meat. Fry for 5-6 minutes. Add peas and continue frying for additional 4-5 minutes. The oil should leave the masala. Add tomatoes, and fry for 4-5 minutes to blend them into the gravy. Reduce heat and stir-fry for 5 minutes more, only add more water (by the tablespoon) if the meat becomes dry. Add ghee, chopped coriander leaves, and the garam masala powder. Remove from the fire and serve hot.
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Re: Keema Bhuna.. -
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04-18-2012, 04:44 PM
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Re: Keema Bhuna.. -
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04-18-2012, 04:54 PM
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Re: Keema Bhuna.. -
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04-18-2012, 09:52 PM
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Re: Keema Bhuna.. -
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04-20-2012, 08:26 PM
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