Lamb mince/Kheema – 500 gms
Onion – 2 (chop 1 roughly and the other finely)
Tomato – 1 chopped
Yoghurt – 1 cup
Curry leaves – few
Turmeric powder – 1/6 tsp
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Salt – as per taste
Oil – 3 tbsps
W.G.M. (Bay leaf – 1,Cloves – 3,Cinnamon- 1 pc,Cardamom – 2)
For Masala paste,Grind the Below
Ginger – 1” piece
Garlic – 4-5 cloves
Few roughly chopped onions
Green chilli – 1
Black Pepper corns – 7
Wash the mince well and place in a large strainer to drain the water.
Heat a pan and add oil, drop the W.G.M and stir till they get swollen,immediately add the chopped onion and saute for a couple of mins and add the ground masala paste and fry till slightly brown,sprinkle 2 tsps of water in between to avoid sticking to the pan.
Now add the drained mince and stir fry well till almost the water evaporates,sprinkle the powder spices and salt .fry 3-5 mins.
Add the chopped tomatoes and curd/yoghurt and cook on low heat covered for 4-5 mins.Stir in between,drop in the fresh curry leaves and cover till done.
This curry is a bit dry type.Transfer into a serving dish and serve as a main dish with rice and rasam or with chappatis.
While preparing non veg dishes,always take proper care to avoid contamination.so keep your chopping boards seperate for vegetables and meat and wash well and dry them before storing,even the strainers or colanders.
When marinating the meat always cover tightly and place in the refrigerator.