Ingredients:
- 500 gm minced lamb
- 2 medium sized chopped onion
- 3 tsp Ginger paste
- 3 tsp Garlic paste
- 2 tsp Tomato paste ( or ½ cup chopped tomato)
- 2 tsp cumin powder
- 3 tsp coriander powder
- 1 tsp extra hot red chili powder
- 1 tsp Garam masala
- 2-3 chopped green chilies
- ¼ cup chopped coriander leaves
- lemon juice
- 3 eggs
Note: Add 1 tbsp tomato catchup if you are using chopped tomato
Process:
- Heat up oil, in your preheated cooking pot over medium heat.
- Reduce the heat to low and add chopped onion.
- Sprinkle salt and over medium heat fry for 7-8 minutes, or till the onion developed brown color.
- Add ginger garlic paste and cook till the raw smell removed.
- Change the heat to low again, add all dry spices, tomato paste.
- Give a mix, add about a quarter cup of water.
- Let the spice mixture cook for a couple of minutes, add salt to the gravy.
- Continue to cook until the oil is releasing from the mixture.
- Add a little bit of sugar to balance the taste.
- Add the mince and sprinkle salt to the mince. Break the lumps with the wooden spoon.
- Add one cup of warm water. Switch the heat to high and let the gravy comes to a boil.
- Then cover with a lid, reduce the heat to medium-low. Let it simmer for 15 to 20 minutes.
- Add garam masala, stir through the gravy.
- Beat the eggs and add to the cooked keema, mix well.
- Add chopped green chilies, coriander leaves. Mix everything well.
- When the raw smell of eggs removed and the liquid evaporated, then cover with a lid and turn off the heat.
Serve hot with bread, chopped onion, and lemon juice. You can make the dish for potluck party lunch too!
Recipe by: Shyamali Sinha