Qeema or mincemeat is such a verstile & easy ingredient to cook. And when it is liked by your whole family, it means its a win win situation for any household cook😍
This is my grandmother's recipe, so you all can well imagine how treasured it is for me & my family.
My go to recipe whenever I'm not in a mood to cook lengthy recipe 😀 & especially for week-night dinners.
We love it with home cooked soft phulkas or roti, but this is equally yum with parathas or boil rice.
Servings 5
Prep Time 15 mins
Cook Time 45 mins
- 500 g Qeema/Mince meat
- 5-6 tbs Oil
- 3 medium Onions
- 1 stick Cinnamon
- 4-5 Cloves
- 6-8 Black pepper corns
- 2 Bay leaves
- 2 Black cardamon
- 2 tbs Ginger garlic paste
- 2 medium Tomatoes
- To taste Salt
- 1/4 tsp Red chilli pwdr
- 1/4 tsp Red chilli flakes
- 1 tbs Corriendar pwdr
- 1/4 tsp Cumin pwdr
- 1/4 tsp Tumeric
- 1/4 tsp Grammasala pwdr
- 100 g Yogurt
- 2 tbs Ginger julienne
- 3 Green chilies
- handful Corriendar
Add 1/3 of sliced onion in oil and add whole grammasala too.
Sauté till whole spices release their aromas in the oil and onions turns pinkish towards light brown.
Add qeema and ginger garlic paste and fry/bhonofy till oil separates.
Add spices and tomatoes and 1 tsp of ginger julienne and 2 green chillies chopped.
Sauté it a bit then add water and let qeema/meat cooked completely.
Now add remaining onions and yogurt, lightly mix everything and cover the pan.
Cook on medium flame till water from yogurt dried. We don't want onions to cook completely. Luv the little crunch it gives while enjoying with rotis or plain boil rice.
While serving garnish with chopped coriander and remaining ginger julienne and green chillies.