Tuesday, March 16, 2010

My Recipe4 Minced lamb/Khimo.

For 500 grams minced lamb you will need:


250 grams ripe chopped tomatoes
1 large onion (finely chopped)
1/2 to 1 tspn ginger paste
1/2 tspn garlic paste
1/2 tspn (medium hot) green chillie paste
2 tspns lemon juice
2 tblspns fresh chopped coriander

1 tblspn cooking oil
2 tspns coriander+ cumin powder (dhania jeera powder)
1/2 tspn turmeric powder
5or6 whole cardamoms (if you like)
1/4 tspn garam masala

Semi-cook the minced lamb in a deep pan, drain the excess fat and leave it aside.

Fry the finely chopped onion in a non-stick pan on low heat until transperent. Add garlic and carry on frying until the mixture is aromatic. Add chopped tomatoes and lemon juice and carry on frying until combined with onion and the mixture starts to leave sides. Add whole cardamom, ginger, turmeric and dhania jeera powder fry for 2 more minutes. Now add the semi-cooked minced lamb fold it thoroughly with the mixture and simmer for 10 minutes on low heat. Turn the heat off once it's cooked. Sprinkle the garam masala and mix it thoroughly before taking it off the hob.

Take it off the hob sprinkle the coriander and stand it for at least 3 to 5 minutes before serving.

This minced lamb/khimo dish can be eaten with naan bread or chapaatis.

Serves 4.

(Often I serve it with sliced onion mixed in salad cream with a pinch of salt. Tastes good.)

If liked one may also put 2 to 3 table spoon of peas in this whilst cooking. The only drawback is, the dish will taste sweetish and you may not like it.
Most Indians use goat meat (diced or minced) instead of lamb, which is tastier.

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