Kheema Balls in Coconut Milk

Author: admin  //  Category: Meat

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INGREDIENTS

Minced Meat (kheema) – 1/4 kg
or minced Susage (Uncooked) – 4 nos
Ginger/garlic paste – 2 tsps
Green chilly – 5 to 7 nos
Cumin seeds – 1/4 tsp
Turmeric pOwder – 1/4 tsp
Red chilly powder – 3 tsp
Oil – 2 1/2 tbsps
Grated dry coconut – 1/2 cup
Onion – 2 nos
Garam masala powder – 1 tsp
Coconut milk – 2 cups
Meat Masala Powder – 1/4 tsp
Kasoori Methi – 2 tsp
Corriander powder – 1/2 tsp
Tomatto medium – 1 no
salt to taste

METHOD

1) To prepare the Keema Balls, first clean meat in cold running water and drain well.

2) Add half of the chopped green chillis, half of the garam masala pwd,cumin seeds, salt, turmeric pwd, 1 tsp ginger garlic paste to the kheema.

3) Mix well and grind to blend all the ingredients. Remove and prepare small lemon sized balls (Wet your hands while preparing the kheema balls so that they don’t stick to your hands).

4) To prepare the gravy, heat a tsp of oil in a pan and add the dried coconut and sauté for a few mts till it turns brown.

5) Add another tbsp of oil and add the sliced onions and sliced tomatoes and fry till they turn golden brown.

6) Add half portion of the rest garam masala,turmeric powder,chilly powder,corriander powder,meat masala powder,Remove from fire and keep aside to cool. Grind to make a fine paste.

7) Heat 1 tbsp oil in a cooking vessel and add the ground paste and cook for a few mts till it turn brown. Add the remaining ginger garlic paste, green chillis, red chilli pwd, salt and 1 cup coconut milk and combine well. Allow it to boil.

8) Add the kheema balls and remaining cup coconut milk to the gravy and cook them covered on low flame for 20 mts.

9) Add the remaining garam masala pwd,meat masala powder.Cook for another 10 mts on low flame.

:- Serve hot after garninshing with Methi Leaves.

:- This dish will go fine with Chappathi, rice.

Recipe By
Kiran Mary

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