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Main Course

Minced Meat Fry

Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 5 servings

500 g Meat — minced
200 g Cashewnuts
2 cup Onions
1 tsp Turemric Powder
2 tbsp Red Chilli Powder
10 nos Green Chillies
1/2 cup Curry Leaves
1 tbsp Coriander seeds
1 tbsp Cumin seeds
3 nos Ginger — sliced
10 nos Garlic
1 tsp Poppy Seeds
1/2 cup Raw Coconut pieces
6 Cloves
6 Cardamom
2 piece Cinnamon
300 ml Refined Oil
Salt, as needed

Preparation

Step 1
Soak the cashew nuts in water for about twenty minutes. Later grind into a smooth paste.
Step 2
Grind one cup of onion, coriander seeds, cumin seeds, ginger, garlic,poppy seeds, raw coconut pieces, cloves, cardamom and cinnamon to a smooth paste.
Step 3
Marinate the minced meat with above paste, turmeric powder, two or three spoons of oil and Stir everything together thoroughly.
Step 4
In a deep bottomed frying pan, heat oil.
Step 5
Add the remaining cup of onion pieces and fry until brown.
Step 6
Add the marinated minced meat, red chilly powder, Stir everything together thoroughly.
Step 7
Add the cashew nut paste, water and mix thoroughly, place a lid on the pan and allow to simmer on medium heat until the kheema is cooked well.
Step 8
Mixing continuously, fry the contents until the oil shows up.
Step 9
Fry in hot oil the green chillies and curry leaves and top them on kheema fry.
Step 10
Serve while still hot with rice or roties.

Tip

The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.

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Main Course

Minced Meat Fry

Slow-roasted in coconut oil with a generous hand of spices, this mixed fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 5 servings

500 g Meat — minced
200 g Cashewnuts
2 cup Onions
1 tsp Turemric Powder
2 tbsp Red Chilli Powder
10 nos Green Chillies
1/2 cup Curry Leaves
1 tbsp Coriander seeds
1 tbsp Cumin seeds
3 nos Ginger — sliced
10 nos Garlic
1 tsp Poppy Seeds
1/2 cup Raw Coconut pieces
6 Cloves
6 Cardamom
2 piece Cinnamon
300 ml Refined Oil
Salt, as needed

Preparation

Step 1
Soak the cashew nuts in water for about twenty minutes. Later grind into a smooth paste.
Step 2
Grind one cup of onion, coriander seeds, cumin seeds, ginger, garlic,poppy seeds, raw coconut pieces, cloves, cardamom and cinnamon to a smooth paste.
Step 3
Marinate the minced meat with above paste, turmeric powder, two or three spoons of oil and Stir everything together thoroughly.
Step 4
In a deep bottomed frying pan, heat oil.
Step 5
Add the remaining cup of onion pieces and fry until brown.
Step 6
Add the marinated minced meat, red chilly powder, Stir everything together thoroughly.
Step 7
Add the cashew nut paste, water and mix thoroughly, place a lid on the pan and allow to simmer on medium heat until the kheema is cooked well.
Step 8
Mixing continuously, fry the contents until the oil shows up.
Step 9
Fry in hot oil the green chillies and curry leaves and top them on kheema fry.
Step 10
Serve while still hot with rice or roties.