1:26 PM
Achari Qeema Recipe
chari keema has different flavour and taste depending on how much a hint of Achar masala you want in it. Enjoy this recipe of pickled qeema.!
Ingredients:
Qeema or mince 1 kg.
Turmeric powder 1/2 tea sp
Mustard oil 4 tsp.
Onions(sliced) 3/4 cup
Red chilies whole 8 nos.
Mustard seeds 1 tsp.
Cloves 5 nos.
Asafoetida A pinch
Red chili powder 1 tsp.
Cumin seed 1 tsp
Kalongi 1 tsp.
Ginger(shredded) 15 gms.
Garlic(chopped) 10 flakes
Lemon juice 2 tbsp.
Yogurt 1 cup
Ghee ½ cup
Salt to taste...............
Turmeric powder 1/2 tea sp
Mustard oil 4 tsp.
Onions(sliced) 3/4 cup
Red chilies whole 8 nos.
Mustard seeds 1 tsp.
Cloves 5 nos.
Asafoetida A pinch
Red chili powder 1 tsp.
Cumin seed 1 tsp
Kalongi 1 tsp.
Ginger(shredded) 15 gms.
Garlic(chopped) 10 flakes
Lemon juice 2 tbsp.
Yogurt 1 cup
Ghee ½ cup
Salt to taste...............
Preparation:
Wash the mince well and set it a side so the water drains.
Put in a pan, add tumeric, salt and 2 cups of water, bring to boil, cover and simmer until tender, the water gets absorbed it becomes dry.
Heat mustard oil to smoking, reduce heat to medium and add ghee.
Then add sliced onions and saute until brown. Remove onions for garnishing.
In the same fat fry red chilis till black, remove and discard the chilis.
Then add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crackle.
Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger
and garlic, fry till the lamb becomes brownish.
THen add the lemon juice and simmer for a minute.
Remove the vessel from the fire, add yoghurt, stir and return to heat and fry
until the fat leaves the Masala.
Adjust the seasoning.
Serve garnished with fried onions..........................
Put in a pan, add tumeric, salt and 2 cups of water, bring to boil, cover and simmer until tender, the water gets absorbed it becomes dry.
Heat mustard oil to smoking, reduce heat to medium and add ghee.
Then add sliced onions and saute until brown. Remove onions for garnishing.
In the same fat fry red chilis till black, remove and discard the chilis.
Then add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crackle.
Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger
and garlic, fry till the lamb becomes brownish.
THen add the lemon juice and simmer for a minute.
Remove the vessel from the fire, add yoghurt, stir and return to heat and fry
until the fat leaves the Masala.
Adjust the seasoning.
Serve garnished with fried onions..........................
