Keema methi is a traditional dish of Andhra Pradesh.This is a minced lamb dish flavored with fenugreek leaves.
Ingredients of Keema Methi
500 gm minced mutton/lamb/beef
250 gm methi leaves, cleaned, washed and chopped
1 cup grated onions
2 cups chopped tomatoes
1 tsp ginger paste
1 tsp garlic paste
2 tsp cumin seeds
1 tsp garam masala
1 Tbsp salt
1 Tbsp coriander seeds, powdered
1/2 tsp turmeric
1/2 tsp red pepper, powdered
1/2 tsp black pepper, powdered
2 bay leaves
1/2 cup (120 gm) oil
How to Make Keema Methi
1.Heat oil and add the cumin seeds. When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
2.Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper.
3.Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat. Continue to stir fry, till the keema is almost cooked through.
4.Add the fenugreek leaves and cook till fat separates once again. Serve hot.
